SESAME FISH LETTUCE CUPS

PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4

1 small onion (80g), sliced thinly

⅓ cup (80ml) white balsamic vinegar 3 gem lettuces (450g), trimmed,

leaves separated

300g red radishes, trimmed,

sliced thinly

1 baby fennel bulb (130g), trimmed,

sliced thinly lengthways 2 tablespoons lemon juice

800g boneless white fish fillets

⅔ cup (100g) sesame seeds

⅓ cup (80ml) extra virgin olive oil ½ cup (20g) loosely packed watercress 200g tzatziki

1 Place onion in a small heatproof glass or ceramic dish. Bring the vinegar to the boil in a small saucepan over medium heat; pour over onion and stir well. Cool. 2 Meanwhile, place lettuce leaves in a large bowl of iced water. Place the radish in a medium bowl of iced water. Stand for 5 minutes; drain. Dry lettuce and radish with paper towel.

3 Combine fennel and juice in a medium bowl.

4 Cut fish into 16 x 2cm-wide strips. Coat fish in sesame seeds; season. Heat half the oil in a large frying pan over medium heat; cook half the fish for 5 minutes or until browned all over and just cooked through. Drain on paper towel; cover to keep warm. Repeat with remaining oil and fish.

5 Place 16 large lettuce cups on a serving platter (reserve remaining lettuce for another use). Top with watercress, fish, tzatziki, fennel, drained pickled onion and radish.

SERVING SUGGESTION