• 15
  • Serves

little gem lettuce cups with ling and lemon aioli

What You'll Need

  • 3 tbs olive oil
  • 2 tbs Moroccan seasoning
  • 600g skinless fresh ling fillets
  • Goodman Fielder Rustic baguette
  • 1 cup flat leaf parsley leaves
  • 100g butter, softened
  • 2 tbs chopped chives
  • 1 carrot, peeled, coarsely grated
  • 1 cup shredded red cabbage
  • 3 red radish, scrubbed, thinly sliced
  • 1 x 2 pack Hydro Little Gem Lettuce, leaves separated
  • ½ cup Praise Lemon Aioli

What to Do

  1. Combine half the oil with seasoning in a bowl. Cut fish into 2cm thick pieces. Add to bowl and stir gently to coat. Cover. Refrigerate 5-10 minutes.
  2. Preheat oven 180°C fan forced. Cut baguette in half crossways then lengthways. Chop half the parsley and mix with butter and chives. Spread over the cut side of baguette. Place onto a tray, butter side up, cook 5-8 minutes until hot. Slice into pieces.
  3. Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook fish in batches for 2-3 minutes, turning often until cooked through. Remove to a plate.
  4. Combine carrot, cabbage, radish and remaining parsley leaves in a bowl and season. Arrange gem lettuce leaves on a large serving platter, top with salad then fish. Drizzle with lemon aioli and serve with herbed baguette.