Fennel and chilli-crusted fish with avocado and orange salad

It might look like salmon, but its actually the paprika and chilli adding flavour and colour to the white fish.

Recipe «Fennel and chilli-crusted fish with avocado and orange salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp fennel seeds, finely chopped, 1 tsp smoked paprika, Large pinch of dried chilli flakes, 4 x 200g firm white boneless fish fillets, skin on, 2 tbsp extra virgin olive oil , 3 oranges, 60g baby rocket, 1 large avocado, sliced , 3 radishes, thinly sliced, 1/3 cup fresh mint leaves, 1/4 cup small fresh dill sprigs, 1 tbsp white wine vinegar, Lime wedges, to serve.

Ingredients:

• 2 tsp fennel seeds, finely chopped 
• 1 tsp smoked paprika 
• Large pinch of dried chilli flakes 
• 4 x 200g firm white boneless fish fillets, skin on 
• 2 tbsp extra virgin olive oil 
• 3 oranges 
• 60g baby rocket 
• 1 large avocado, sliced 
• 3 radishes, thinly sliced 
• 1/3 cup fresh mint leaves 
• 1/4 cup small fresh dill sprigs 
• 1 tbsp white wine vinegar 
• Lime wedges, to serve 

Instructions

1. Combine fennel seeds, paprika and chilli flakes in a small bowl. Sprinkle over the top of each fish fillet, pressing to secure. Season well with salt and pepper.
2. Heat 1/2 the oil in a large non-stick frying pan over medium-high heat. Add fish, spice-side down. Cook for 3 to 4 minutes or until golden. Turn fish. Cook for a further 3 to 4 minutes or until just cooked through.
3. Meanwhile, using a small sharp knife, remove peel and pith from oranges. Cut down either side of the membrane to release segments. Squeeze membrane over a bowl to catch juice.
4. Arrange baby rocket, orange segments, avocado, radish, mint and dill on serving plates. Whisk reserved orange juice, vinegar and remaining oil in a small bowl. Season with salt and pepper. Drizzle salad with orange dressing. Serve fish with salad and lime wedges.