4 |
boneless, skinless barramundi fillets, or any other firm white fish fillets |
1/2 |
leek, cut into fine matchsticks, white part only |
1 |
carrot, cut into fine matchsticks |
1 |
red capsicum, cut into fine matchsticks |
1/2 |
fennel bulb, finely sliced |
140ml |
extra virgin olive oil |
3 tablespoons |
dry white wine |
|
sea salt |
1 |
lemon, finely sliced into rounds |
1 small handful |
mint leaves |
1 small handful |
dill, chopped |