Before Fennel goes out of season I really wanted to share this super simple Italian salad that is one of my favourite week night meals. This is the really simple version with 3 basic ingredients but you can also add  shaved parmesan, toasted almonds, shaved celery, dill or whatever takes your imagination. I have served this salad with a nice piece of pan fried white fish but it goes equally well with other seafood such as prawns (try it with our Chilli & Garlic Prawns), chicken or as a side for pasta dishes.

Cutting pretty segments of orange.

A very simple lemon and olive oil dressing.

 

 

Fennel and Orange Salad with Pan Fried Fish Recipe
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1 medium bulb fennel
2 oranges
small handful chopped parsley

dressing
juice of 1 lemon
a couple of tablespoons oil (usually about 3)
pinch of pepper and salt
1/2 tsp sugar

4 pieces white fish (snapper, garfish, whiting, flathead, blue eye trevalla)
handful flour (make this gluten free by using gluten free flour or leaving out altogether)
pepper and salt
lemon wedges to serve

Finely shave the fennel with a sharp knife and squeeze over a bit of lemon to stop it going brown. Peel your orange and either cut into small bite size pieces or segment your orange so that you get some pretty segments without any of the white skin or pith. To do this, peel your orange with a knife so there is no skin or pith (white parts of the orange) and the using a sharp knife, cut down each edge of the skin of each segment towards the middle of the orange. See the picture above for a visual of this. Mix together your fennel, orange and parsley with dressing and serve immediately. You can mix your salad together and dress at the last minute if you don’t wish to eat it straight away.

Dressing
Put all dressing ingredients in a small jar and shake until combined. Taste your dressing and adjust with more olive oil or sugar if too tart or more lemon if it needs a bit more punch. Remember that dressing recipes are always a guide so use your tastebuds!

Fish
Lightly dust your fish in flour and shake off the excess. Place in a hot pan that has a bit of olive and butter. If using a fish with a skin, place skin side down and cook 3/4 through on the skin side so that it has a chance to go crispy. If you are using a thin fish, such as whiting or garfish, it will only take a few minutes to cook. If using a thicker fish such as snapper then it will take about 5-6minutes. Season your fish with salt and pepper and serve hot with lemon wedges and the salad.

Serves 4.

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