HomeRecipesCurried Fish & Fennel Salad
Curried Fish & Fennel Salad
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Fennel, one of Italy’s most popular vegetables, is a delicious source of Vitamin C and fibre.


Ingredients
1 lb (450 g)
tilapia fish fillets
12 cup
Mango Curry Dip, prepared
2
oranges
1 cup
shaved fennel
6 cups
baby spinach
Sea Salt, to taste
1 tbsp
olive oil

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

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.
Tips

Use the 4-in-1 Mandoline for thin slices of fennel.

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.

Curried Fish & Fennel Salad
18 min
4 servings
$1.60/serving
What you'll need
Sheet PanSheet Pan
Sheet Pan
33 Reviews
$25.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
64 Reviews
$22.00
4-in-1 Mandoline4-in-1 Mandoline
4-in-1 Mandoline
27 Reviews
$28.95
HomeRecipesCurried Fish & Fennel Salad
Curried Fish & Fennel Salad
Recipe description
Curried Fish & Fennel Salad
Share it!

Ingredients
1 lb (450 g)
tilapia fish fillets
12 cup
Mango Curry Dip, prepared
2
oranges
1 cup
shaved fennel
6 cups
baby spinach
Sea Salt, to taste
1 tbsp
olive oil
18 min
4 servings
$1.60/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

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.
What you'll need
Sheet PanSheet Pan
Sheet Pan
33 Reviews
$25.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
64 Reviews
$22.00
4-in-1 Mandoline4-in-1 Mandoline
4-in-1 Mandoline
27 Reviews
$28.95
Tips

Use the 4-in-1 Mandoline for thin slices of fennel.

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.

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