Pacific oysters with fennel

Pacific oysters with fennel
  • 0:25 Prep
  • 0:02 Cook
  • 30 Servings
  • Capable cooks

Featured in
Celebrations, Starters recipes


  • 1 tablespoon coriander seeds
  • 6 (about 720g) baby fennel, halved lengthways, core removed, thinly sliced crossways
  • 3 red onions, halved, thinly sliced
  • 1/2 cup chopped fresh dill
  • Sea salt & freshly ground black pepper
  • 250ml (1 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 5 dozen (60) Pacific oysters in their shell
  • Rock salt, to serve


  • Step 1
    Heat a non-stick frying pan over medium heat. Add coriander seeds. Toast, stirring constantly, for 1 minute or until seeds begin to pop and are aromatic. Remove from heat and set aside to cool. Use a mortar and pestle to finely grind the toasted seeds (or use the spice grinder attachment on a blender to grind, if desired).
  • Step 2
    Combine fennel, onions, dill and ground coriander seeds in a bowl. Season with salt and pepper. Add oil and lemon juice to fennel mixture. Toss to combine.
  • Step 3
    Top each oyster with a little fennel mixture. Place on serving plates covered with rock salt.


  • 423 kj


  • 8g

    Fat Total

  • 1g

    Saturated Fat

  • 1g


  • 4g


  • 24mg


  • 104.5mg


  • 2g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve


Make to the end of step 2 up to 2 hours ahead. Continue from step 3, 30 minutes before serving.

  • Author: Rodney Dunn
  • Publication: Australian Good Taste


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