4 kahawai fillets
1 tablespoon olive oil
lemon, to serve
watercress or fresh greens of choice, to serve (optional)
1 celeriac, cut into matchsticks
⅓ cup yoghurt
½ cup mayonnaise
1 garlic clove, grated
1 lemon, juice and zest
1 cup parsley, finely chopped


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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