Fennel and chilli-crusted fish with avocado and orange salad

Fennel and chilli-crusted fish with avocado and orange salad

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  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

It might look like salmon, but it’s actually the paprika and chilli adding flavour and colour to the white fish.

Featured in
Main recipes, Salad recipes


  • 2 teaspoons fennel seeds, finely chopped
  • 1 teaspoon smoked paprika
  • Large pinch of dried chilli flakes
  • 4 x 200g firm white boneless fish fillets, skin on
  • 2 tablespoons extra virgin olive oil
  • 3 oranges
  • 60g baby rocket
  • 1 large avocado, sliced
  • 3 radishes, thinly sliced
  • 1/3 cup fresh mint leaves
  • 1/4 cup small fresh dill sprigs
  • 1 tablespoon white wine vinegar
  • Lime wedges, to serve


  • Step 1
    Combine fennel seeds, paprika and chilli flakes in a small bowl. Sprinkle over the top of each fish fillet, pressing to secure. Season well with salt and pepper.
  • Step 2
    Heat 1/2 the oil in a large non-stick frying pan over medium-high heat. Add fish, spice-side down. Cook for 3 to 4 minutes or until golden. Turn fish. Cook for a further 3 to 4 minutes or until just cooked through.
  • Step 3
    Meanwhile, using a small sharp knife, remove peel and pith from oranges. Cut down either side of the membrane to release segments. Squeeze membrane over a bowl to catch juice.
  • Step 4
    Arrange baby rocket, orange segments, avocado, radish, mint and dill on serving plates. Whisk reserved orange juice, vinegar and remaining oil in a small bowl. Season with salt and pepper. Drizzle salad with orange dressing. Serve fish with salad and lime wedges.

  • Low sodium


  • 2038 kj


  • 28.9g

    Fat Total

  • 5.9g

    Saturated Fat

  • 4.6g


  • 45.1g


  • 80mg


  • 265mg


  • 9.1g

    Carbs (total)

All nutrition values are per serve
  • Author: Gemma Luongo
  • Image credit: Andrew Young and Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au


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