Mango Curry Fish with Clementine & Fennel Salad

Ingredients

• 16 oz (500 g) tilapia fish fillets
• 1 cup Mango Curry Dip
• 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 - 3 clementines
• 1 cup shaved fennel, (tip: use Epicure 4-in-1 Mandoline)
• 6 cups baby spinach
• Chili Garlic Sea Salt, to taste
• 1 tbsp olive oil

Preparation

1. Preheat oven to 400 F (205 C). Line a Sheet Pan with Epicure Sheet Pan Liner.
2. Place fish on Liner and spread tops with Mango Curry Dip. Finely grate zest from 1 clementine over fish. Roast fish in preheated oven until cooked through, about 6 to 8 minutes, depending on thickness of fish.
3. Meanwhile, squeeze juice from 1 clementine into a large bowl. Peel remaining clementines into segments, then add to bowl.
4. Add fennel and spinach. Grind Chili Garlic Sea Salt overtop and drizzle with oil. Toss to mix.
5. When fish is cooked, place on dinner plates and top with salad.