Method

Chef: Shane Delia

1. Prepare peaches by cutting into quarters and removing stone. Scrape out vanilla pod. Mix all ingredients together (excluding mint and pine nuts), taking care not to damage the peaches. Lay out in an oven proof tray. Place in a pre heated 150°C oven for ten minutes. Allow to cool then roll through mint and pine nuts.

2. Prepare the dressing by mixing all the ingredients together and seasoning to taste.

3. To prepare the fish, pre-heat a char grill or sauté pan (whatever you prefer). Season the fish with salt.
Place oil in pan, or rub onto fish if using a grill, and cook until done.

4. Serve the fish with the peaches and pomegranate dressing.

*  This information was sourced from '9am with David and Kim'