Blue eye cod with fresh greens, dukkah and lemon & feta dressing

1.

Chop the kale and broccoli after discarding the stalks, peel and slice the fennel, red onion and place in a bowl.

2.

Squeeze lemon juice over the vegetables, add the olive oil and season with salt and pepper.

3.

For the dressing, roughly crumble the feta into a bowl, add olive oil, the juice of a lemon and combine gently.

4.

Seal the fish skin side down and turn it over when golden brown.

5.

Once brown on both sides, place into a preheated hot oven for 4 minutes until just cooked.

6.

Serve fish on a plate with the kale mix, scattered pistachios, dukkah and a drizzle of the lemon & feta dressing.

Enjoy with a glass of Sauvignon Blanc or Pinot Gris.

Images and recipes from The Workshop Kitchen, Quality Hotel Powerhouse. Photography by Inward Outward.