Mango Curry Fish with Clementine & Fennel Salad

25 - 35 min
4 servings
$2.12/serving

Ingredients

16 oz (500 g) tilapia fish fillets

1 cupMango Curry Dip

2 - 3 clementines

1 cup shaved fennel, (tip: use Epicure 4-in-1 Mandoline)

6 cups baby spinach

Chili Garlic Sea Salt, to taste

1 tbsp olive oil

Preparation

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

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.

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Sheet Pan

Sheet Pan Liner