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Seared Fish, Pear, Fennel Salsa

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Courses: ,
Difficulty: Intermediate
Servings: 2
Best Season: Fall
Description

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:
  • 2 fillets White fish like snapper, barramundi, or flathead
  • Salt and pepper
  • Oil for cooking
    • For Pear & Fennel Salsa:
  • 1 Ripe but firm pear (like Beurre Bosc or Packham) (finely diced)
  • 1/2 Small fennel bulb (findely sliced)
  • 1 tbs Capers (rinsed and chopped)
  • 1/2 Lemon (zest and juice)
  • 1 tbs Extra virgin olive oil
  • 1 Handful Herbs - fresh parsley or dill (chopped)
  • Salt and cracked black pepper
What To Do
  1. 1
    To prepare the salsa:

    1. In a bowl, combine diced pear, sliced fennel, capers, lemon zest and juice, olive oil, and herbs.

    2. Season to taste.

    3. Let sit for 10 minutes to marry the flavours.

  2. 2
    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.

  3. 3
    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.

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Read it online: https://nationalpearweek.com.au/recipe/seared-fish-with-pear-fennel-caper-salsa/