Lemon Coriander Fish with Pickled Onion and Fennel

Name: Lemon Coriander Fish with Pickled Onion and Fennel Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup oil; 2 tablespoons VEGEMITE; 1 1/2 tablespoons sweet chilli sauce; Finely grated rind of 1 lemon Safeway 4 ct For $5.00 thru 02/09; 1 teaspoon ground coriander; Freshly ground black pepper, to taste; 4 x 125-150g firm white fish fillets or steaks e.g. blue grenadier Walmart Supercenter 1 lb For $5.00 thru 02/14; 1/4 cup oil, extra; 2 red onions, finely sliced; 2 tablespoons red wine vinegar; 1 bay leaf; 1/2 small green cabbage, finely shredded; 1 bulb fennel, finely shaved; 2/3 cup sultanas; 1/4 cup finely chopped coriander; salt, to taste; fennel fronds, for garnish

Servings: persons

1/4 cup oil
2 tablespoons VEGEMITE
1 1/2 tablespoons sweet chilli sauce
Finely grated rind of 1 lemon Safeway 4 ct For $5.00 thru 02/09
1 teaspoon ground coriander
Freshly ground black pepper, to taste
4 x 125-150g firm white fish fillets or steaks e.g. blue grenadier Walmart Supercenter 1 lb For $5.00 thru 02/14
1/4 cup oil, extra
2 red onions, finely sliced
2 tablespoons red wine vinegar
1 bay leaf
1/2 small green cabbage, finely shredded
1 bulb fennel, finely shaved
2/3 cup sultanas
1/4 cup finely chopped coriander
salt, to taste
fennel fronds, for garnish

1
COMBINE the oil, VEGEMITE, chilli sauce, lemon, coriander, and pepper in a shallow dish.
2
Coat fish in the marinade, cover and refrigerate for 2-3 hours.
3
HEAT 1 tablespoon extra oil in a pan and gently cook the onions for 5 minutes or until just soft.
4
Add the vinegar and bay leaf and simmer until tender.
5
Allow to cool.
6
Discard bay leaf and combine onion mixture with cabbage, fennel, sultanas, coriander, remaining oil and salt.
7
Toss to combine.
8
COOK the fish in a non stick frypan for 2-4 minutes on each side.
9
Serve with Fennel Slaw, garnished with fennel fronds.
10
Serve immediately.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup oil, 2 tablespoons VEGEMITE, 1 1/2 tablespoons sweet chilli sauce, Finely grated rind of 1 lemon Safeway 4 ct For $5.00 thru 02/09, and more.

Yes, Lemon Coriander Fish with Pickled Onion and Fennel Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Coriander Fish with Pickled Onion and Fennel Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions