Seared Fish with Orange Fennel Salad

Seared Fish with Orange Fennel Salad

  • Preparation 20 min
  • Cooking 5 min
  • Servings 4
Featured in RICARDO Magazine (SPRING 2018)

Categories

Ingredients

    • 2 oranges
    • 1 fennel bulb, with some fronds, thinly sliced
    • 1 small shallot, thinly sliced
    • 12 dry-cured black olives
    • 1 tsp capers
    • 2 tbsp flat-leaf parsley leaves (optional)
    • 2 tbsp (30 ml) lemon juice
    • 1/3 cup (75 ml) olive oil
    • 1 1/2 lb (675 g) white fish fillets with the skin, cut into 4 pieces

Preparation

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