Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

The salad brings bright, fresh Mediterranean flavors to this simple fish dish. A mandoline slices fennel evenly.

David Bonom
Recipe by Cooking Light January 2010

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and about 1/2 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and section oranges over a bowl, reserving 2 tablespoons juice. Thinly slice fennel bulb; chop 1 teaspoon fronds. Discard stalks. Place orange sections and sliced fennel in a medium bowl. Combine reserved juice, fronds, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk. Drizzle juice mixture over fennel mixture; toss well to coat. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and thyme. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with fennel salad.

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Nutrition Facts

283 calories; fat 9.5g; saturated fat 1.5g; mono fat 5.8g; poly fat 1.4g; protein 36.3g; carbohydrates 12.2g; fiber 3.4g; cholesterol 63mg; iron 0.8mg; sodium 575mg; calcium 112mg.
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