Ingredients
| 4 kahawai fillets | |
| 1 tablespoon olive oil | |
| lemon, to serve | |
| watercress or fresh greens of choice, to serve (optional) | |
| FOR THE REMOULADE | |
| 1 celeriac, cut into matchsticks | |
| â…“ cup yoghurt | |
| ½ cup mayonnaise | |
| 1 garlic clove, grated | |
| 1 lemon, juice and zest | |
| 1 cup parsley, finely chopped |
Instructions
| 1. | Put all the remoulade ingredients in a large bowl and mix to combine. |
| 2. | Cover and refrigerate for an hour or two – it’s lovely served cool alongside the panfried kahawai. |
| 3. | Remove the kahawai fillets from the fridge half an hour before cooking. |
| 4. | Heat a pan to medium-high and add the oil before gently placing the kahawai in the pan, skin-side down. |
| 5. | Leave until there is only a small amount of translucent flesh on top of the fillet. |
| 6. | Either flip and fry the top side for 30 seconds, or place in an oven at 180°C for 1 minute. |
| 7. | Serve alongside the remoulade, with a squeeze of lemon and some fresh, crunchy green leaves. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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