Chargrilled fish with fennel, celery and caper salad

Cooking Fish Chargrilled fish with fennel, celery and caper salad

Caramelised lemon adds zing to fish teamed with a crisp, colourful and super-healthy salad.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the fennel, onion, celery, treviso, capers, parsley and feta in a large bowl.
  2. Heat a chargrill or large frying pan over high heat. Spray lightly with olive oil spray. Add the fish. Cook for 2 minutes each side or until cooked to your liking.
  3. Add lemon, cut-side down, to the pan. Cook for 1-2 minutes or until caramelised.
  4. Whisk together the lemon juice, oil and sugar in a small bowl. Add to the fennel mixture and toss to combine.
  5. Divide the salad and caramelised lemon among serving plates. Top with fish. Serve.

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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
1/2 cup fresh continental parsley
50g low-fat feta, crumbled
Olive oil spray
4 firm white fish fillets
2 lemons, halved
1 tbsp fresh lemon juice
2 tsp olive oil
Pinch of caster sugar

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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