Fillets of King George Whiting with Capsicum Tapenade

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Time

30 minutes

Full Steam

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Difficulty

Easy

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Servings

Serves 4

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Chef’s Tip

This is one of those versatile recipes that goes well with any fish.

Ingredients

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8 thin white fish fillets of your choice

2 avocados, peeled and quartered

200g of mixed lettuce

2 oranges, peeled and segmented

1 fennel bulb, shaved fennel fronds, for garnish

Capsicum Tapenade

200g of pepper relish

100g of almonds, toasted and chopped

100ml of olive oil

2 tablespoons of red wine vinegar

50g of olive tapenade

10g of anchovies, chopped

½ bunch of parsley, chopped

20g of capers

Steps

1.

Preheat the oven to 75°C on the Full Steam function.

2.

Arrange the fish fillets on the steam tray and steam for 7 minutes.

3.

Meanwhile, mix together the tapenade ingredients.

4.

When the fish is ready, create a nice little salad on each plate with the shaved fennel, lettuce, avocado and oranges. Serve with some capsicum tapenade and the steamed fish.