Pan-fried fish with crunchy cabbage salad

Pan-fried fish with crunchy cabbage salad
  • 0:10 Prep
  • 0:08 Cook
  • 8 Servings
  • Capable cooks

This golden pan-fried fish with crunchy cabbage salad is perfect for dinner tonight.

Featured in
Cabbage recipes, Christmas seafood recipes


  • 1 tablespoon fennel seeds, crushed
  • 1 tablespoon coriander seeds, crushed
  • 16 x 100g whiting fillets
  • 2 tablespoons olive oil
  • 1 cup whole-egg mayonnaise
  • 1/4 cup lemon juice
  • 3 celery sticks, trimmed, thinly sliced
  • 2/3 cup small fresh flat-leaf parsley leaves
  • 2 red apples, quartered, cored, thinly sliced
  • 1/2 small savoy cabbage, finely shredded
  • 2 baby fennel, very thinly sliced


  • Step 1
    Combine fennel seeds and coriander seeds in a small bowl. Place fish fillets on a clean board. Sprinkle spice mixture over both sides of fish and season with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook fish, in batches, for 1-2 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil.
  • Step 2
    Meanwhile, place mayonnaise, 1 ½ tablespoons water and juice in a large bowl. Stir to combine. Add celery, parsley, apple, cabbage and fennel. Toss gently to combine. Divide salad among serving plates and top with fish fillets.
  • Step 3
    Pair this dish with Houghton Sauvignon Blanc Semillon.

  • Author: Liz Macri
  • Image credit: Sam McAdam-Cooper
  • Publication:



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