Chargrilled fish with fennel, celery and caper salad

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

Recipe «Chargrilled fish with fennel, celery and caper 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 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.

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 
• 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 

Instructions

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.