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Step by Step Instructions
  • Step 1: Prepare the fish. Preheat the oven at 220 C, setting it to the grill mode.Arrange the fish fillets on a baking pan lined with baking paper, sprinkle with coarse salt and freshly ground pepper, drizzle with 50g of olive oil and then grill for 6-7 minutes.
  • Step 2: Prepare the dressing. Put 150g of olive oil, the zest and juice of 1 orange, the zest and juice of 1 lemon, the brown sugar, the coarse salt, the freshly ground pepper and the thyme leaves in a small jar or a shaker. Seal the lid and shake hard, so that the ingredients are combined.
  • Step 3: Prepare the salad. Peel the 2 oranges using a sharp knife removing the white pith as well at the same time. Then remove carefully each slice of orange in between the inner white pith.
  • Step 4: Place the orange slices, fennel roots, the peppers, the onion and the olives in a bowl and drizzle with the dressing. Mix very well and set aside.
  • Step 5: Prepare the dish. Divide the salad in 4 plates, top each dish with 2 fish fillets, one on top of the other, crosswise, and serve.
Ingredient List
  • 4 bassfish, filleted (200g each)
  • coarse salt
  • ground black pepper
  • 50g extra virgin olive oil
  • 2 large oranges
  • 2 fennel roots (cut into very thin slices)
  • 3 red peppers (cut into strips)
  • ½ onion (cut into thin slices)
  • 80g wrinkled olives (pitted)
  • 150g extra virgin olive oil
  • the juice & zest of 1 orange
  • the juice & zest of 1 lemon
  • 1tsp brown sugar
  • 1 sprig of thyme (leaves only)

Fish fillet with fennel root salad and olive oil and citrus fruit dressing

  • Preparation
    time
    1800'
  • Cooking
    time
    10'
  • 4
An aromatic salad dressing based on olive oil makes your regular fish fillet dish stand out.

Our producers back in Greece are working to make your favorite product available soon!

Product
  Products of Greece
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