This is one of those versatile recipes that goes well with any fish.
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
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
Preheat the oven to 75°C on the Full Steam function.
Arrange the fish fillets on the steam tray and steam for 7 minutes.
Meanwhile, mix together the tapenade ingredients.
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.