Chargrilled Fish With Fennel, Celery And Caper Salad

Caramelised lemon adds zing to fish teamed with a crisp, colourful and super-healthy salad.

The ingredient of Chargrilled Fish With Fennel Celery And Caper Salad

• 2 baby fennel bulbs trimmed quartered very thinly sliced
• 1 small red onion quartered very thinly sliced
• 2 celery sticks trimmed thinly sliced diagonally
• 1 treviso lettuce outer leaves removed trimmed finely shredded
• 2 tsp baby salted capers rinsed
• 1 2 cup fresh continental parsley
• 50g low fat feta crumbled
• olive oil spray
• 4 about 150g firm white fish fillets such as ling
• 2 lemons halved
• 1 tbsp fresh lemon juice
• 2 tsp olive oil
• pinch of caster sugar

The Instruction of chargrilled fish with fennel celery and caper salad

• place the fennel onion celery treviso capers parsley and feta in a large bowl
• heat a chargrill or large frying pan over high heat spray lightly with olive oil spray add the fish cook for 2 minutes each side or until cooked to your liking
• add lemon cut side down to the pan cook for 1 2 minutes or until caramelised
• whisk together the lemon juice oil and sugar in a small bowl add to the fennel mixture and toss to combine
• divide the salad and caramelised lemon among serving plates top with fish serve

Nutritions of Chargrilled Fish With Fennel Celery And Caper Salad

fatContent: 118 305 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: 28 milligrams cholesterol

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