Dinnertime can be a relentless beast. And whether you're willing to admit it or not, most of us are guilty of cycling through the same tried and tested (and, let's face it, easy) recipes each weeknight.
If you're sick of eating the same old supper week in and week out, you're not alone. That's why we called in a big gun: accomplished chef Daniel Wilson. Using crispy pieces of Birds Eye Deli Whiting, he's created a delicious recipe you can whip up in no time. Read on for all the tasty details—and thank us later.
New Zealand Whiting, Fennel, Smoked Almond & Pickled Red Onion Salad with Green Goddess Dressing
Serves 2
Ingredients
250g packet frozen Birds Eye Deli NZ Whiting–Crisp Light Batter
¼ cup pickled red onions
½ cup green goddess sauce
1 fennel bulb, finely sliced
¼ cup smoked almonds
2 tablespoons extra virgin olive oil
Pickled Red Onions
1 red onion, finely sliced
1 teaspoon salt
½ cup water
½ cup sugar
½ cup white vinegar
Green Goddess Sauce
½ cup Greek-style yoghurt
50g fetta
2 cups mixed fresh herb leaves (parsley, mint, basil)
1 tablespoon lemon juice
Method
1. Cook frozen Birds Eye Deli NZ Whiting–Crisp Light Batter following packet directions.
2. To make pickled onions, combine red onion and salt in a glass bowl. Bring water, sugar and vinegar to the boil and pour over onions. Cover and cool completely.
3. To make sauce, place yoghurt, fetta, fresh mixed herb leaves and lemon juice into a food processor and blitz until completely smooth. Season to taste.
4. In a bowl, toss sliced fennel with smoked almonds, onions, olive oil, and a little of the red onion pickle juice together. Season to taste.
5. To serve, spoon green goddess sauce onto one side of each plate and top with whiting fillets. Gently place the salad in a mound next to the whiting and sauce. Enjoy!