Featuring fish, this six-ingredient salad is a quick and easy meal – and it goes down swimmingly!
Ingredients
- 2 medium lemons
- 1 1/2 tablespoons olive oil
- 1 (250g) fennel bulb, trimmed, thinly sliced, fronds reserved, chopped
- 1 small red onion, thinly sliced
- 200g grape tomatoes, halved
- 420g can cannellini beans, drained, rinsed
- 4 (175g each) john dory fish fillets (see note)
Method
- Step 1Juice 1 lemon. Cut remaining lemon into wedges. Heat 1 tablespoon oil in a frying pan over medium-high heat. Add fennel and onion. Cook, stirring, for 2 minutes or until just softened. Transfer to a bowl. Add tomato, beans, 2 tablespoons lemon juice and reserved fronds. Season with salt and pepper.
- Step 2Drizzle fish with remaining oil. Season with salt and pepper. Heat a greased barbecue plate or chargrill over medium heat. Cook fish for 3 to 4 minutes each side or until cooked through. Serve with fennel mixture and lemon wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1202 kj
Energy
9g
Fat Total
1g
Saturated Fat
7g
Fibre
37g
Protein
91mg
Cholesterol
188.49mg
Sodium
6g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
You could use any firm white fish fillets.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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