- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 100ml extra virgin olive oil
- 4 x 180g skinless white fish fillets (such as blue-eye)
- 1 tbs caster sugar
- 2 tbs pomegranate molasses
- 2 oranges
- 6 radishes, sliced
- 1/4 cup (35g) slivered pistachios
- 1 cup (120g) black olives
- Watercress sprigs and nasturtium flowers (available from garden centres) to serve
- Combine 1/2 tsp each chilli, cumin and cinnamon with 1 tablespoon oil and 1 teaspoon salt to form a paste. Coat the fish in the spice mixture.
- Heat 1 tablespoon olive oil in a frypan over medium heat. Cook the fish for 2-3 minutes each side until golden and cooked through.
- Rest, loosely covered with foil, while you prepare the dressing and salad.
- In a bowl, combine the sugar, pomegranate molasses and remaining spices and 1/4 cup (60ml) olive oil. Whisk together until the sugar has dissolved and set aside.
- Peel and remove the white pith from oranges, then slice into thin rounds and arrange on 4 plates. Scatter over the radish, pistachios, olives and watercress.
- To serve, top each plate with a piece of fish, garnish with the nasturtium flowers and leaves and drizzle with the dressing. Serves 4.
From the book delicious. Weekends by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.