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Blue-Eye Trevalla on Zucchini Carpaccio

Try this quick and super easy nourishing flavour-filled dish 
on your weekly dinner menu – good for the body and soul.

Blue-Eye Trevalla on Zucchini Carpaccio

Serves 4

 

¼ cup olive oil

4 slices sourdough bread

4 (about 150g each) blue-eye trevalla fillets*

1 tsp sumac

4 zucchini, cut into ribbons

4 radishes, very thinly sliced

2 tbsp pinenuts, toasted

¼ cup micro radish leaves

2 lemons, zested, juiced

 

Heat a chargrill pan over high heat. Lightly brush bread with a little oil. Cook on chargrill for 1 minute each side or until lightly grilled. Set aside.

Brush fish with 2 teaspoons of oil. Sprinkle with sumac and season with salt and freshly ground black pepper. Cook on chargrill for 3-4 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Arrange zucchini, radishes, pinenuts, radish leaves and lemon zest on a serving platter. Top with the fish. Drizzle with combined lemon juice and remaining olive oil. Serve immediately.

* Or substitute for a similar type of fish.

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