Orange Roughy Fillets with Orange and Fennel
Sealord Orange Roughy Fillets
orange, zest removed
lemon, zest removed and juiced
fennel bulb, finely sliced
wild rocket, rinsed
extra virgin olive oil
- Put the zest from the orange, lemon and lime into a small bowl. Remove the zested skin and pith from the orange and finely slice. Put the orange slices into a large bowl with the fennel and rocket. Toss with the lemon juice and olive oil and season to taste.
- Heat a little butter in a frying pan and add the combined zest and Orange Roughy fillets. Cook until golden and cooked through.
- Serve the cooked fillets with the orange salad.