Toothfish Cheeks served with a Fig and Blue Cheese Salad

Serves 4

Ingredients:
4 Toothfish Cheeks
200g Baby spinach leaves
2 Figs
100g Kikorangi Blue Cheese
2 Tblsp Sliced Almonds
2 Tblsp Olive oil French dressing
1 Tblsp Balsamic reduction

Method:

1. Dust toothfish cheeks in well seasoned flour.
2. Seal in pan, transfer to hot oven for 8mins then rest in warm place.
3. While fish is cooking prepare a simple salad of sliced figs, bluecheese, almonds and spinach. Toss with dressing and serve on toothfish with a drizzle of balsamic reduction.

Recipe supplied by Adrian Hill.

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Toothfish