Lemon Coriander Fish with Pickled Onion and Fennel Slaw

• 1/4 cup oil
• 2 tablespoons VEGEMITE
• 1 1/2 tablespoons sweet chilli sauce
• Finely grated rind of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1 teaspoon ground coriander
• Freshly ground black pepper, to taste
• 4 x 125-150g firm white fish fillets or steaks e.g. blue grenadier Walmart Supercenter 1 lb For $5.00 thru 02/14
• 1/4 cup oil, extra
• 2 red onions, finely sliced
• 2 tablespoons red wine vinegar
• 1 bay leaf
• 1/2 small green cabbage, finely shredded
• 1 bulb fennel, finely shaved
• 2/3 cup sultanas
• 1/4 cup finely chopped coriander
• salt, to taste
• fennel fronds, for garnish

1. COMBINE the oil, VEGEMITE, chilli sauce, lemon, coriander, and pepper in a shallow dish.
2. Coat fish in the marinade, cover and refrigerate for 2-3 hours.
3. HEAT 1 tablespoon extra oil in a pan and gently cook the onions for 5 minutes or until just soft.
4. Add the vinegar and bay leaf and simmer until tender.
5. Allow to cool.
6. Discard bay leaf and combine onion mixture with cabbage, fennel, sultanas, coriander, remaining oil and salt.
7. Toss to combine.
8. COOK the fish in a non stick frypan for 2-4 minutes on each side.
9. Serve with Fennel Slaw, garnished with fennel fronds.
10. Serve immediately.

oil, vegemite, sweet chilli sauce, lemon, ground coriander, freshly ground black pepper, firm white fish, oil, red onions, red wine vinegar, bay leaf, green cabbage, fennel, sultanas, coriander, salt, fennel

Taken from www.kraftrecipes.com/recipes/lemon-coriander-fish-pickled-onion-fennel-slaw-127098.aspx (may not work)