Curried Fish & Fennel Salad
Fennel, one of Italy’s most popular vegetables, is a delicious source of Vitamin C and fibre.
18 min
4 servings
210 calories
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
Instructions
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.
Nutritional Information
Per serving: Calories 210, Fat 8 g (Saturated 2 g, Trans 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.