| | Fish with warm fennel salad
Fish with warm fennel salad
Fish with warm fennel salad 4.3-5 9
  • Calories: 1202 kj
  • Fat: 9g
  • Carbohydrates: 6g

How to Make:

  1. Juice 1 lemon. Cut remaining lemon into wedges. Heat 1 tablespoon oil in a frying pan over medium-high heat. Add fennel and onion. Cook, stirring, for 2 minutes or until just softened. Transfer to a bowl. Add tomato, beans, 2 tablespoons lemon juice and reserved fronds. Season with salt and pepper.
  2. Drizzle fish with remaining oil. Season with salt and pepper. Heat a greased barbecue plate or chargrill over medium heat. Cook fish for 3 to 4 minutes each side or until cooked through. Serve with fennel mixture and lemon wedges.
Time for preparing:
10 min.


  • 2 medium lemons
  • 1 1/2 tablespoons olive oil
  • 1 (250g) fennel bulb, trimmed, thinly sliced, fronds reserved, chopped
  • 1 small red onion, thinly sliced
  • 200g grape tomatoes, halved
  • 420g can cannellini beans, drained, rinsed
  • 4 (175g each) john dory fish fillets (see note)