GREAT CATCH!

Celebrate the Aussie way with sensational seafood to share

CRISP FISH SALAD WITH BLOODY MARY DRESSING

SERVES 4 PREP 15 MINS COOK 10 MINS

2 small fennel bulbs

4 celery stalks, trimmed

600g tomato medley, thickly sliced

2 tbsp extra-virgin olive oil

4 x 150g white fish fillets, skin on (see tip)

BLOODY MARY DRESSING

½ cup tomato juice

¼ cup extra-virgin olive oil

2 tbsp lemon juice

1 tbsp horseradish cream

½ tsp chilli powder

½ tsp celery salt

½ tsp Worcestershire sauce

1 Reserve fennel fronds and the smaller celery leaves. Using a mandoline or V-slicer, thinly slice fennel. Cut celery into long, thin matchsticks. Combine fennel, celery and tomato on a large platter or on plates. 2 BLOODY MARY DRESSING Whisk all ingredients in a small bowl until combined.

3 Heat oil in a large non-stick frying pan over high heat. Score fish skin and sprinkle with salt. Add fillets to pan, skin-side down, pressing down with a fish slice to prevent them from curling. Cook fillets 5 mins until skin is crisp. Turn fillets, then cook a further 2 mins until just cooked through.

4 Serve fish with fennel salad, drizzled with Bloody Mary dressing. Top with reserved fennel fronds and celery leaves.