"This sea herb side salad is inspired by a Rockpool dish which I've tweaked a little with a few native ingredients. Murray cod is from my tribe's region while ice plant is a unique plant that not only tastes fresh but has a fantastic look and texture."
- 2 pieces Murray cod fillet, about 200 g each, skin on
- pinch of salt and pepper
- 100 ml extra virgin olive oil
- 1 punnet ice plant, leaves picked
- 1 punnet micro sea parsley, leaves picked
- 2 red Asian shallots, very thinly sliced
- 1 lemon, halved
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 220˚C.
- Season the fish with a little salt and pepper. Heat a heavy based oven proof frying pan over medium–high heat. Add a drizzle of oil and when hot, place the fish, skin-side down in the pan and place a weight on top to ensure the skin has maximum contact with the pan. Cook for a few minutes or until the skin is golden and crisp. Turn the fish over and transfer the pan to the oven. Roast for 10-15 minutes or until cooked to your liking. The cooking time will vary according to the thickness of the fish. Remove from the oven and rest for 5 minutes.
- Meanwhile, place the picked herbs and shallots in a bowl. Add lemon juice and olive oil to taste and toss to combine. Cut the remaining lemon into wedges and serve with the fish with the sea herb salad.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.