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Chargrilled fish with fennel, celery and caper salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Tangy caramelized lemon enhances fresh fish with a vibrant and nutritious salad.
Ingredients:
  • 2 baby fennel bulbs, trimmed, quartered, very thinly sliced
  • 1 small red onion, quartered, very thinly sliced
  • 2 celery sticks, trimmed, thinly sliced diagonally
  • 1 treviso lettuce, outer leaves removed, trimmed, finely shredded
  • 2 tsp baby salted capers, rinsed
  • 125.00 ml fresh continental parsley
  • 50g low-fat feta, crumbled
  • Olive oil spray
  • 4 (about 150g) firm white fish fillets (such as ling)
  • 2 lemons, halved
  • 21.00 gm fresh lemon juice
  • 9.20 gm olive oil
  • Pinch of caster sugar
Instructions:
  • Combine the fennel, onion, celery, treviso, capers, parsley, and feta in a large bowl.
  • Preheat a chargrill or large frying pan over high heat and lightly spray with olive oil. Cook the fish for 2 minutes on each side, or until it reaches your desired level of doneness.
  • Place the lemon halves in the pan, cut-side down, and cook until caramelized, about 1-2 minutes.
  • Combine lemon juice, oil, and sugar in a small bowl, then mix into the fennel mixture.
  • Plate the salad and caramelised lemon, then place the fish on top before serving.

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