Orange Roughy Fillets with Orange and Fennel


  • 2

    Sealord Orange Roughy Fillets

  • 1

    orange, zest removed

  • 1

    lemon, zest removed and juiced

  • 1 tsp

    lime zest

  • 1/2

    fennel bulb, finely sliced

  • 50g

    wild rocket, rinsed

  • 1 tbsp

    extra virgin olive oil


  1. 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.
  2. Heat a little butter in a frying pan and add the combined zest and Orange Roughy fillets. Cook until golden and cooked through.
  3. Serve the cooked fillets with the orange salad.