Ingredients
4 flathead fillets
2 small lemons
thinly sliced
1 small iceberg lettuce
1 fennel bulb
optional
1 avocado
2 tbsp extra virgin olive oil
1 cup lemon juice
Sea salt and freshly ground black pepper
Lemon wedges
to serve
Allergy Advice
Contains Fish
Equipment
- 1 oven
- 1 baking tray
- 1 non-stick baking paper
- 1 salad bowl
- 1 small bowl
- 1 whisk
Instructions
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Place the fish fillets on the tray, place 2-3 slices of lemon on each piece of fish and season with pepper.
- Bake in the oven for 10 minutes or until cooked through.
- While the fish is cooking, prepare the salad by cutting the core from the lettuce. Wash leaves, roll up, finely slice and place in a salad bowl.
- Slice top feathery leaves and bottom from the fennel bulb. Remove the outer layer and then finely slice and add to salad.
- Peel avocado and slice into chunks, add to salad.
- To make dressing, whisk oil, lemon juice, salt and pepper in small bowl.
- Toss dressing through salad just before serving.
- Place a pile of salad on each plate, top with fish and lemon wedges.
Notes
Tip
This is a very quick meal to prepare, healthy and oh so tasty with the crunchy salad.
Tip
Leave out the fennel/avocado if you don’t think your kids will eat it.
Variation
The fish can be wrapped in aluminium foil and cooked on the barby (BBQ).
