Grilled Sweetlip With Orange and Fennel Salad and Citrus and Saffron Labna


4 x 200gm portions Sweetlip
1 knob butter
Salt and pepper to taste

500gm natural yoghurt
2 Lemon, zest and juiced
2 Lime, zest and juiced
2 Orange, zest and juiced
100gm Honey
2 tsp ground cardamom
10 x saffron

1 Fennel bulb, thinly sliced
3 Oranges, segmented
200gm Rocket leaves
1 Spanish Onion, thinly sliced
1 Punnet Cherry Tomato, halved


• Add all salad ingredients in a bowl and dress with some olive oil and orange juice.
To make the Labna.
• Place yoghurt in a strainer to remove all liquid
• In a saucepan add zest, juice, honey, cardamom and saffron. Simmer for 5 min and allow to cool.
• Add to yoghurt mix and mix well.
To cook fish
• Season fish
• Put butter in pan on medium heat. Place fish in until golden on one side. Flip them place in a 180 degree oven for 8 minutes.

• Arrange salad on plate, place fish on top then spoon labna on top fish


Serves: 4