Seared Fish, Pear, Fennel Salsa
This elegant yet easy Seared Fish with Pear, Fennel & Caper Salsa is a fresh spin on seafood, perfect for a midweek pick-me-up or a laid-back lunch. The juicy pear brings sweetness, but it’s the fennel that steals the show—crunchy, aromatic, and totally underrated, it adds a subtle aniseed kick that plays beautifully with the lemony capers and fresh herbs. Light, bright, and bursting with flavour, this dish shines alongside crispy roast potatoes or a tangle of steamed greens.
Ingredients
For the fish:
For Pear & Fennel Salsa:
What To Do
-
To prepare the salsa:
-
In a bowl, combine diced pear, sliced fennel, capers, lemon zest and juice, olive oil, and herbs.
-
Season to taste.
-
Let sit for 10 minutes to marry the flavours.
-
-
To cook the fish:
4. Pat fish fillets dry and season with salt and pepper.
5. Heat olive oil in a non-stick pan over medium-high heat. Cook fish for 2–3 minutes per side or until golden and just cooked through.
-
To serve:
6. Place fish on a plate and top generously with the pear salsa.
7. Serve with a side of roasted potatoes/chips and/or steamed greens.
