Cumin crusted fish on a bed of fennel served with caper and yoghurt sauce

This is a fish dish I put together while in French Polynesia, the cumin crust idea coming from the dive instructor Thierry, who was on board with us for a short time. Fish was on the menu everyday and I was constantly looking for new flavour combinations. It was his way-to-go to cook fish, I could see why and it is now often mine. So thank you to him.

It goes beautfiully with gentle fennel and the sauce is a yoghurt version of the classic tartare sauce.

FENNEL SALAD

• 1 fennel bulb, finely sliced

• lemon juice

• olive oil

• salt and pepper

Mix together and leave aside

QUICK TARTAR SAUCE

• 1 cup natural yoghurt

• 4 tablespoons capers chopped

• 2 tablespoons chopped gherkins

• 2 spring onions - finely chopped

• juice and zest of 1 lemon

• 4 tablespoons chopped parsley

• salt and pepper to taste

Combine together and have ready to serve.

THE FISH

• Any meaty fish will work well, such as swordfish, mahi mahi, monkfish, and salmon

• 100 g plain flour

• 2 tablespoons cumin

• salt and pepper

• 2 table spoons olive oil

• 1 tablespoon of butter

Mix together the dry ingredients, pat dry the fish and coat it in the flour.

Heat up the butter and oil in a frying pan, add the fish, and leave it to cook until you see the top edges starting to look cooked, then flip over to cook on the other side.