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.