Curried Fish & Fennel Salad
Fish & SeafoodValentine’s DayGluten-freeDinnerSheet PanLow-sodiumOnion-freeHigh ProteinSugar ConsciousOne DishLunch
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 cup Mango Curry Dip, prepared
- 3 tbsp Mango Curry Dip Mix
- 1 cup plain yogurt or light sour cream
- 1 cup light mayonnaise
- juice from half a lemon, optional
- 2 oranges
- 1 cup shaved fennel
- 6 cups baby spinach
- Sea Salt, 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 210, Fat 8 g (Saturated 2 g, 0 0 g), Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 10 g (Fiber 2 g, Sugars 4 g), Protein 24 g.
Tips
Use the 4-in-1 Mandoline for thin slices of fennel.