Curried Fish & Fennel Salad

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

1. Preheat oven to 400° F (205° C). Line a Sheet Pan with a Sheet Pan Liner.
2. 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.
3. Meanwhile, squeeze juice from 1 orange into a large bowl. Peel remaining orange into segments, then add to bowl.
4. Add fennel and spinach. Grind Sea Salt overtop and drizzle with oil. Toss to mix and place on dinner plates.
5. When fish is cooked, place on top of salad and serve.