King threadfin with fritters and tapenade

(Serves 4)
4 x 300 g king threadfin fillets
100 g plain flour
2 eggs, whisked
2 tablespoons olive oil

1 cup cooked sweet corn kernels
1 cup grated sweet potato
1/4 cup finely diced chives
1/4 cup chopped zucchini
3/4 cup diced capsicum
1/3 cup chopped basil
2 tablespoons orange juice
2 eggs
salt and pepper

1/4 cup pine nuts
1/4 cup basil, chopped
4 garlic cloves
2 sun-dried tomatoes
1/4 cup olives
1/2 cup olive oil
2 tablespoons orange juice

8 sprigs basil
8 sprigs bush or Greek basil
tomato, julienne
1 cup bean sprouts
red coral lettuce

Cut each king threadfin into 4 darnes straight across the fillet.
Combine fritter ingredients in a large bowl and chill. Roughly chop and combine all tapenade ingredients. Brush a non-stick frying pan with oil and make 16 small fritters, cooking until golden brown on both sides. Place on paper towels and keep warm.

Coat the king threadfin in flour and egg. Heat the oil in a pan, add the king threadfin and cook for 3 minutes each side, depending on thickness.

Arrange fritters around outside of plate and place king threadfin between them. Spoon tapenade onto the fish and decorate with garnish.

Source: Australian Seafood Users Manual