02 January 2013,01:48 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Cook the potatoes in a saucepan of boiling water for 15-20 minutes, or until tender. Drain and keep warm.
  • Meanwhile, to make the salsa, dry-fry the fennel seeds in a frying pan over medium heat for 1 minute, or until fragrant.
  • 3Remove the seeds and heat 1 tablespoon oil in the same pan over medium heat. When the oil is hot but not smoking, flash-fry the capers for 1-2 minutes, or until crisp.
  • Remove from the pan. Heat 1 tablespoon oil and cook the capsicum, stirring, for 4-5 minutes, or until cooked through. Remove and combine with the fennel seeds and fried capers.
  • Place the salad leaves in a serving bowl. To make the dressing, combine the balsamic vinegar and 3 tablespoons of the olive oil in a bowl.
  • Add 1 tablespoon to the salsa, then toss the rest through the salad leaves.
  • Wipe the frying pan, then heat the remaining oil over medium-high heat. Season die fish well.
  • When the oil is hot, but not smoking, cook the fish for 2-3 minutes each side, or until cooked through. Serve immediately with the salsa, potatoes and salad.


  • 750 grams small new potatoes
  • 1 teaspoon fennel seeds
  • 125 ml cooking oil
  • 2 tablespoons baby capers, rinsed and squeezed dry
  • 1 small red capsicum (pepper), seeded and finely diced
  • 250 grams mixed salad leaves, washed and picked over
  • 2 tablespoons balsamic vinegar
  • 800 grams skinless firm white fish fillets, such as blue eye or john dory

3 comments for “Fish Fillets with Fennel and Red Capsicum Salsa”

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