Curried Fish & Fennel Salad

18 min
4 servings
$1.95/serving

Fennel, one of Italy’s most popular vegetables, is a delicious source of Vitamin C and fibre.

Ingredients

1 lb (450 g) tilapia fish fillets

¹⁄₂ cupMango Curry Dip, prepared

2 oranges

1 cup shaved fennel

6 cups baby spinach

Sea Salt (Grinder), to taste

1 tbsp olive oil

Preparation

Preheat oven to 400° F (205° C). Line a Sheet Pan with a Sheet Pan Liner.
Place fish on pan and spread with Mango Curry Dip. Finely grate zest from 1 orange over fish. Roast in preheated oven until cooked through, about 6–8 minutes, depending on thickness of fish.
Meanwhile, squeeze juice from 1 orange into a large bowl. Peel remaining orange into segments, then add to bowl.
Add fennel and spinach. Grind Sea Salt overtop and drizzle with oil. Toss to mix and place on dinner plates.
When fish is cooked, place on top of salad and serve.

Nutritional Information

Per serving: Calories 210, Fat 8 g (Saturated 2 g, Trans 0 g), Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 10 g (Fibre 2 g, Sugars 4 g), Protein 24 g.

Tips

Use the 4-in-1 Mandoline for thin slices of fennel.

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Sea Salt (Grinder)

Sheet Pan

Sheet Pan Liner