with Fennel, Fig and Pear Salad 

Prep time: 30 mins    Cook time: 10 mins    Serves: 4


4 x 200g skinless snapper fillets 

Plain flour, for dusting

25g butter

2tbs butter

Walnut Dressing 

1 egg yolk

2tsp Dijon mustard 

1tbs champagne 

125ml walnut oil

2tsp honey 


100g walnut pieces, roasted

1 firm ripe pear, thinly sliced

4 ripe rigs, quartered

1 baby fennel, thinly sliced 

100g watercress leaves


  1. To make dressing, process egg yolk, mustard and Champagne until smooth. With motor operating, drizzle in oil until thick and smooth. Stir in honey. Season. Refrigerate.
  2. Dust fish in flour and season. Melt butter and oil in a frying pan over medium heat. Cook fish until browned on both side and just cooked through.
  3. To make salad, toss all ingredients in a large bowl. Drizzle with dressing.
  4. Serve fish with salad.