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Fennel and chilli-crusted fish with avocado and orange salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spice-rubbed white fish with a vibrant kick.
Ingredients:
  • 2 tsp fennel seeds, finely chopped
  • 2.50 gm smoked paprika
  • Large pinch of dried chilli flakes
  • 4 x 200g firm white boneless fish fillets, skin on
  • 3 oranges
  • 60g baby rocket
  • 1 large avocado, sliced
  • 3 radishes, thinly sliced
  • 82.50 ml fresh mint leaves
  • 62.50 ml small fresh dill sprigs
  • 20.00 ml white wine vinegar
  • Lime wedges, to serve
Instructions:
  • Mix together fennel seeds, paprika, and chili flakes in a small bowl. Pat the mixture onto each fish fillet, ensuring it sticks. Season generously with salt and pepper.
  • In a large non-stick frying pan over medium-high heat, heat half of the oil. Place fish in the pan with the spiced side facing down. Sear for 3 to 4 minutes until golden, then flip the fish and cook for another 3 to 4 minutes until it's cooked through.
  • Using a small sharp knife, carefully peel and remove pith from the oranges. Cut along the membranes to release the segments, and squeeze any remaining juice into a bowl.
  • Assemble baby rocket, orange segments, avocado, radish, mint, and dill on plates. Combine reserved orange juice, vinegar, and remaining oil in a small bowl. Season with salt and pepper. Pour orange dressing over the salad. Serve fish with salad and lime wedges.

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