Pan Fried Arctic Char With Fennel, Radicchio, Orange And Olive Salad

Ingredients

• 350gm-450gm arctic char, cleaned and gutted
• Tossed salad
• 1 shaved baby fennel
• 100gm sliced radicchio
• 1 whole orange cut into segments
• 5gm Italian parsley- flat leaves
• 20gm olives
• 50ml Tetsuya salad vinaigrette
• Salt and pepper to taste

Method

1. Butterfly cut the fish, lightly seasoned with salt and pepper and evenly coated with plain flour, heat frying pan with olive oil and seared the fish (skin side down first) till slightly golden brown, turn fish over and sear the other side. Approximately 5 mins on each side, do not burnt the fish. When done, set aside.
2. Combine all ingredients in a medium mixing bowl, tossed well with the vinaigrette, adding desired salt and pepper. Garnish on top of fish