Sesame-Crusted Fish With Campari Dressing

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donna hay


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2 fennel bulbs, thinly sliced

2 wilof (Belgian endive), leaves removed

1 cup mint leaves

1 cup chervil leaves

2 tablespoons sea salt flakes

½ cup (75g) sesame seeds

cracked black pepper

8 x 200g barramundi fillets, skin on

olive oil, for brushing

2 tablespoons Campari

1 tablespoon lemon juice

2 teaspoons caster (superfine) sugar

¼ cup (60ml) olive oil

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