Ready in 15 mins – Serves 4
“The freshest fish needs only the simplest of treatments to create a spectacular meal. When I’m making this salad I like to flake the pan-fried fish into the dressing so it can absorb the lemon and caper flavours before I toss it through the rocket.” – Annabel Langbein
400g skinless, boneless fillets firm white fish, such as blue moki, trevally, kahawai or mackerel
1 tbsp neutral oil
Flaky salt and ground black pepper, to taste
About 4 handfuls (120g) rocket
1 punnet (250g) cherry tomatoes, halved
½ telegraph cucumber, cut into bite-sized chunks
½ small red onion, finely sliced
1 roasted red pepper, sliced
12 pitted kalamata olives, chopped
¼ cup basil or flat-leaf parsley leaves, to garnish
Lemon Caper Dressing
6 tbsp extra virgin olive oil
Finely grated zest of a lemon
3 tbsp lemon juice
2 tbsp capers, chopped
1 large clove garlic, crushed
½ tsp flaky salt
¼ tsp ground black pepper
To make the Lemon Caper Dressing, whisk all ingredients together in a large bowl. Season to taste.
Preheat oven grill to high. Coat fish fillets with oil, season lightly on both sides and arrange in a single layer on an oven tray. Place fish under grill and cook for 2 minutes, then turn and cook for a further minute. Alternatively, heat a barbecue hotplate or grill pan over a high heat and fry fish until there is a half a centimetre of white flesh around the edges of each fillet (about 2 minutes). Turn and cook the other side until the fish flakes when prodded (1-2 minutes).
Leave to cool and then break fish fillets into large flakes and toss gently with the dressing.
To make the salad, combine rocket, cherry tomatoes, cucumber, red onion, red pepper and olives in a mixing bowl. Add fish and dressing and toss gently to combine. Pile onto a large serving platter and garnish with basil or parsley.
If you don’t have time to roast your own peppers, you can buy excellent quality roasted red peppers in a jar or at your local deli.