sesame-crusted fish with campari dressing
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sesame-crusted fish with campari dressing
  • 2 fennel bulbs, thinly sliced
  • 2 wilof (Belgian endive), leaves removed
  • 1 cup mint leaves
  • 1 cup chervil leaves
  • 2 tablespoons sea salt flakes
  • ½ cup (75g) sesame seeds
  • cracked black pepper
  • 8 x 200g barramundi fillets, skin on
  • olive oil, for brushing

campari dressing

  • 2 tablespoons Campari
  • 1 tablespoon lemon juice
  • 2 teaspoons caster (superfine) sugar
  • ¼ cup (60ml) olive oil