Name: Pan-fried morwong with radicchio and pink grapefruit salad
Yield: 4
Ingredients: 2 tbsp grapeseed oil; 4 morwong or sea bream fillets, skin on (200gm each), pin-boned; 40 gm butter, coarsely chopped; Radicchio and pink grapefruit salad; 60 ml (¼ cup) olive oil; 2 tbsp red wine vinegar; 1 tbsp pomegranate molasses; 2 heads radicchio, coarsely chopped; 2 pink grapefruit, segmented, juice squeezed; 1 small beetroot, cut into julienne; ½ Spanish onion, thinly sliced; 2 tbsp pomegranate seeds; 1 tbsp combined pepitas and sunflower seeds

This autumn salad with its mix of bitter and sweet flavours works wonderfully with pan-fried fish. Add boiled and sliced kipfler potatoes or crusty bread for a more substantial meal.

Ingredients

2 tbsp grapeseed oil

4 morwong or sea bream fillets, skin on (200gm each), pin-boned

40 gm butter, coarsely chopped

Radicchio and pink grapefruit salad

60 ml (¼ cup) olive oil

2 tbsp red wine vinegar

1 tbsp pomegranate molasses

2 heads radicchio, coarsely chopped

2 pink grapefruit, segmented, juice squeezed

1 small beetroot, cut into julienne

½ Spanish onion, thinly sliced

2 tbsp pomegranate seeds

1 tbsp combined pepitas and sunflower seeds

Method

Main

1.For radicchio and pink grapefruit salad, whisk oil, vinegar and molasses in a large bowl to combine. Add remaining ingredients and toss to combine, then season to taste and set aside for flavours to meld while you cook the fish.

2.Heat half the olive oil in a non-stick frying pan over medium-high heat, add 2 morwong fillets and half the butter, and cook, turning once, until golden brown and just cooked (2-3 minutes each side). Transfer to a warm plate and cover with foil to keep warm. Wipe out pan and repeat with remaining oil, fish and butter.

3.Serve fish immediately with radicchio salad and crusty bread or boiled kipfler potatoes.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd