ROASTED FISH WITH KALE SLAW

Prep time 15 mins Cooking time 10 mins Serves 4

INGREDIENTS

1½ tbsp olive oil

4 skinless white fish fillets (such as snapper or Nile perch, about 150g each)

Finely grated rind of 1 lemon, plus lemon wedges to serve Roasted nuts and seeds, and dukkah, to serve

KALE, FENNEL AND BROCCOLI SLAW

1 garlic clove, finely chopped Juice of 1½ lemons

2 tbsp buttermilk

2 tbsp extra-virgin olive oil 200g (2 cups) coarsely chopped kale

200g broccoli, finely chopped 1 baby fennel bulb, thinly shaved on a mandolin, fronds coarsely chopped

⅓ cup coarsely chopped dill ⅓ cup coarsely chopped flat-leaf parsley

2 tbsp finely chopped chives

METHOD

Preheat oven to 200°C. Heat oil in a frying pan over medium-high heat, add fish and fry until well browned, 2-3 mins, then turn and brown other side. Scatter with lemon rind, season to taste and roast until just cooked through, 1-2 mins. Meanwhile, for kale, fennel and broccoli slaw, combine garlic and half the lemon juice in a screwtop jar and leave to soften, 1-2 mins. Add buttermilk and half the oil, season to taste and shake to combine. Combine kale, remaining lemon juice and remaining olive oil in a bowl, season to taste and massage kale until it begins to soften, 1-2 mins. Add broccoli, fennel and fronds and herbs, drizzle with buttermilk dressing to taste and toss to combine. Drizzle roast barramundi with a little extra buttermilk dressing, scatter with roasted nuts and seeds, and dukkah and serve with slaw and lemon wedges.