Salt and Pepper Coorong Mullet with Charred Fennel and Beans


Preparation time
20 minutes

Cooking time
20 minutes

2 people

1 packet 200g Ferguson Australia Coorong Mullet, thawed in the refrigerator overnight
¼ cup plain flour
2 tablespoons cornflour
2 teaspoons salt
1 teaspoon cracked black pepper
½ teaspoon cracked white pepper
Zest and juice of 1 lemon
1 fennel bulb, tops and outer layer removed, inside cut into 8 wedges
Large handful green beans, tops removed
1 tablespoon olive oil
½ bunch radish, sliced
2 tablespoons almonds, roughly chopped
2 tablespoons cooking oil

Salt and Pepper Coorong Mullet with Charred Fennel and Beans

In a medium bowl, mix the flours, salt, peppers and lemon zest. Set aside.

Heat a large frypan on high heat. Add the fennel, and cook for 3 minutes on either side, or until charred. Transfer the fennel to a large mixing bowl. Add the beans to the pan, and cook for 1 minute. Transfer the beans to the mixing bowl, and add the lemon zest, olive oil, radish, almonds, and a pinch of salt and pepper. Toss to combine, and divide between two serving plates.

Heat a large frypan over high heat and add the cooking oil. Remove the Coorong Mullet fillets from the packet and pat dry. Place the fillets in the prepared flour, and toss to coat. Add half of the Coorong mullet to the frypan, and cook for 1 minute on either side, or until crispy. Repeat with the remaining fillets.

Place the Coorong mullet fillets on the charred fennel and beans to serve.

(Dietary specifications: Lactose free. For gluten free option substitute flours for gluten free options)