Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Main

INGREDIENTS

For the fish
Spray olive oil
4 x 150g silver perch fillets
4 large thick onion rings
4 capsicum cheeks
8 medium-sized halves of zucchinis
dill sprigs

For the dressing
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1 minced clove garlic
salt and pepper to taste
1/3 cup virgin olive oil
80ml (1/3 cup) lemon juice
80ml (1/3 cup) orange juice

METHOD

Spray the fish fillets with olive oil — and set to one side. Spray the vegetables and cook over medium heat. Put the fish on cut side down and cook over medium heat.

Make the dressing by whisking the oil into the zests, garlic, salt and pepper; when combined, whisk in the oil slowly.

Assemble the dish by placing the onion rings in the middle of each plate, top with capsicum cheeks and zucchini halves. Top with fish, spoon over the dressing and decorate with dill sprigs. Serve immediately.