Prep: 25 mins
Cook: 10 mins
4
Fennel, orange & spinach salad with fish
Enjoy the refreshing combination of fennel, orange, and spinach salad with fish. Crisp fennel, juicy oranges, and tender spinach are tossed together to create a vibrant bed for your choice of grilled or baked fish. Drizzle with a light vinaigrette and garnish with fresh herbs for a burst of flavour. This salad offers a perfect balance of sweet, tangy, and savoury notes, making it a refreshing and nutritious meal option. Enjoy the bright and lively taste of this delightful salad with fish!
2 large oranges
1 large bulb fennel, trimmed, halved and very thinly sliced
1⁄2 cup flat-leaf parsley leaves, chopped
50g baby spinach leaves
75g small black olives
2 tbs extra virgin olive oil
2 tsp sherry or white wine vinegar
2 tbs olive oil
1⁄4 cup pine nuts
4 x 200g white fish fillets (like blue-eye or kingfish)
STEP 1 Peel, remove pith and segment the oranges. Place segments into a large bowl. Add fennel, parsley, spinach and olives. Toss to combine. Set aside.
STEP 2 To make dressing, combine extra virgin olive oil and vinegar in a screw-top jar. Season with salt and pepper to taste. Shake until well combined.
STEP 3 Heat 1 tbs olive oil in a large non-stick frying pan over medium heat. Add pine nuts and cook, tossing often, for 1-2 minutes until golden. Using a slotted spoon transfer to a plate lined with paper towel. Season fish with salt and pepper. Heat remaining 1 tbs oil in pan, add fish and cook for 3-5 minutes on each side (depending on thickness) or until just cooked through. Drain on paper towel.
STEP 4 Add pine nuts and dressing to fennel salad. Gently toss to combine and serve with fish.
Nutritional Facts
Fennel and spinach: High in vitamins and antioxidants.
Orange: Rich in vitamin C.
Fish: Provides high-quality protein and omega-3 fatty acids.
Tips and Tricks
- Fennel Orange and Spinach Salad with Fish: Select crisp fennel and juicy oranges for a refreshing salad. Substitute fish with grilled chicken for a different protein option.
