Fish fillets with fennel and onion salad

  • 25 mins cooking
  • Serves 4
  • Print


Fish fillets with fennel and onion salad
  • 1 medium_piece (170g) red onion, sliced thinly
  • 4 green onions, sliced thinly
  • 1 large_piece (550g) fennel bulb, trimmed, sliced thinly
  • 2 (200g) trimmed celery stalks, sliced thinly
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
  • 1/3 cup (80ml) orange juice
  • 1/4 cup (60ml) olive oil
  • 2 clove garlic, crushed
  • 2 teaspoon sambal oelek
  • 4 x 275g white fish fillets, skin on


Fish fillets with fennel and onion salad
  • 1
    Combine onions, fennel, celery and parsley in medium bowl.
  • 2
    Combine orange juice, oil, garlic and sambal in screw-top jar, shake well.
  • 3
    Cook fish on heated oiled barbecue until browned both sides and cooked as desired.
  • 4
    Pour half the dressing over salad in bowl, toss gently to combine. Serve salad topped with fish, drizzle with remaining dressing.


We used snapper fillets in this recipe, but you can use any firm white fish fillets you like, bream, flathead, swordfish, ling, whiting, jewfish, blue-eye or sea perch are all good choices. Check for any small pieces of bone in the fillets and use tweezers to remove them.

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