Ocean Perch with Orange Salad

    25 minutes

    Ocean perch is baked and served on a salad of orange segments, chickpeas and fennel. Very quick to make, a great mix of flavours.

    1 person made this

    Serves: 4 

    • 4 ocean perch fillets (about 150g each)
    • olive oil
    • sea salt and freshly ground black pepper to taste
    • Salad
    • 2 oranges
    • 1 bulb fennel, sliced
    • 1 (300g) tin chickpeas
    • 1 tablespoon olive oil
    • 1 tablespoon red wine vinegar
    • 1/2 teaspoon orange juice

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. Place the perch in a shallow, ovenproof dish, drizzle with olive oil and season with salt. Cover with foil and place in the oven for 10 minutes or until the fish is just cooked through.
    3. Meanwhile, peel the oranges and remove the pith. Cut into segments and place in a bowl with the fennel and drained chickpeas. Whisk the olive oil, vinegar and orange juice together and season. Pour the dressing over the salad.
    4. Divide the salad among ten plates and serve with the fish on top.

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