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Lemon Pepper Hoki With Orange Pomegranate Salad

Perfect for entertaining on a summer afternoon.

Time
25 minutes
Serves
4
Calories
333

Ingredients

  • 200g Carrot, shaved on a mandolin
  • 1/2 bulb Fennel, shaved on a mandolin
  • 2 cup Watercress, chopped
  • 2 tbsp Fresh Mint, torn
  • 1 Pomegranate
  • 4 Oranges
  • 1 tbsp Olive Oil
  • 1 Lemon, juiced
  • 4 x 125g (5oog) Hoki Fillets
  • 40g, Walnuts
  • 2 tbsp Lemon Pepper Seasoning

Method

  1. Dunk the carrot and fennel in a bowl of ice water for about 20 seconds then remove and pat dry.
  2. Segment 3 oranges and juice the 4th. Place the orange and lemon juice in a small pot over a med-low heat and reduce until sticky being careful not to let it burn then let it cool.
  3. Heat a non-stick pan over a med-high heat, share the seasoning between the fish fillets and cook on each side.
  4. Toss all ingredients together except fish, sauce and pomegranate, serve the salad next to the fish with the sauce poured over the top.
  5. Cut the pomegranate in half, hold it in your hand over the plate and hit the back of it with a spoon and the seeds will fall out over your salad.