Bread and caper crusted amberjack with fennel salad

Ingredients

For 1 serving

• Amberjack160 g
• Bread40 g
• Capers6 g
• Parsley5 g
• Fennel150 g
• Orange0.5
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: October – April

Method

1. Preheat a conventional oven to 200 °C. Break up the stale bread and blitz it with the rinsed capers and parsley until you have coarse green crumbs.
2. Pat the amberjack steak dry, salt lightly, brush with a little oil and press the crumb onto the top.
3. Put it in a lined tray and bake for 12–14 minutes, until the crust is golden and the flesh is opaque but still juicy in the centre.
4. Meanwhile wash the fennel, trim the base and slice it very thinly; peel the orange with a knife and cut it into segments.
5. Dress the fennel and orange with the remaining oil, salt and pepper and serve the salad with the fish.