Steamed perch with orange and date salad

This luscious salad with the sweetness of dates and oranges is the perfect partner of the oven steamed fish.

Preheat oven to 200°C. Cut 1 orange crossways into 8 thin slices. Cut four 30cm pieces of baking paper. Place a fish fillet in the centre of each piece of baking paper. Season with salt and pepper. Top each fillet with 2 orange slices. Sprinkle with dill. Drizzle each fillet with 1 teaspoon oil.
Fold paper edges to seal, turning upwards so juices won't run out. Place fish parcels on a baking tray. Bake for 12 to 15 minutes or until fish is just cooked through (parcels should puff up slightly).
Meanwhile, segment remaining oranges. Squeeze excess juice from membrane into a small bowl. Combine orange segments, Asian greens, dates and onion in a large bowl. Whisk remaining oil, 2 tablespoons orange juice, mustard and salt and pepper in a jug until well combined. Drizzle over salad. Toss gently to combine.
Place fish parcels on plates. Serve with orange and date salad.

Source

3 navel oranges, peeled

4 perch fillets, skin removed

2 tbsp dill leaves, chopped

1/4 cup olive oil

100g packet baby Asian greens

4 fresh dates, seeds removed, roughly chopped

1 small red onion, halved, thinly sliced

1 tbsp wholegrain mustard

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