Ingredients
- 2 medium oranges
- 2 teaspoons fennel seeds
- 2 tablespoons olive oil
- 4 (150g each) firm white fish fillets
- 70g baby spinach
- 1 small fennel bulb, trimmed, thinly sliced
- 2 tablespoons red wine vinegar
Method
- Step 1Finely grate rind from oranges. Reserve oranges. Combine orange rind, fennel seeds and half the oil in a shallow glass or ceramic dish. Add fish. Turn to coat. Set aside for 10 minutes.
- Step 2Heat a barbecue plate or chargrill over medium-high heat. Cook fish for 3 to 5 minutes each side or until browned and cooked through. Transfer to a plate.
- Step 3Meanwhile, segment oranges over a bowl (see note). Add spinach, sliced fennel, vinegar and remaining oil. Toss to combine. Place on plates. Top with fish. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1048 kj
Energy
12g
Fat Total
2g
Saturated Fat
3g
Fibre
25g
Protein
81mg
Cholesterol
128.84mg
Sodium
8g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
To segment oranges, remove peel and white pith. Cut down either side of membrane to release segments.
- Author: Kirrily La Rosa
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0