Honey & Orange Baked Fish With Lentil Salad recipe + video

Baked fresh fish in baking paper or foil makes a quick healthy dinner. Make sure you serve the parcels unopened, so you can enjoy the beautiful aroma trapped inside when opening at the dinner table.

Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients

4	Sanford & Sons Blue Cod fillets (Firm white fish Fillets)
2	oranges, 1 zest only, 1 sliced (use juice of 1 orange in salad dressing)
1 tsp	Chantal Organics Creamed Honey
2 tsp	Dijon Mustard
4 tbsp	Olivado Extra Virgin Olive Oil
A pinch of	Salt and pepper

Lentil salad

1 tin (400g)	Chantal Organics Lentils, drained and rinsed
2 cups	baby rocket Leaves
¼	red capsicum, diced
¼	orange capsicum, diced
1	shallot, diced
A handful	Superb Herb Parsley, chopped

Dressing

1	orange, juice only
1 tsp	Dijon mustard
2 Tbsp	DYC White Wine Vinegar
⅓ cup	Olivado Extra Virgin Olive Oil
A pinch of	Salt and pepper
Lemon, to serve

Directions

1. Heat oven to 200°C. Place each Sanford & Sons fish fillet, skin-side down, on individual squares of baking paper or foil. Mix the orange zest, Chantal Organics honey, mustard, and Olivado oil then paste over the fillets. Season. Place orange slices on top of fish. Pull the sides of the baking paper up and fold the edges together to make individual parcels.
2. Place the parcels on a baking tray and bake in the oven for 10 mins or until the fish is just cooked.
3. For the dressing: Mix all ingredients together. Season to taste.
4. In a large bowl, combine all ingredients for the lentil salad. Toss with the dressing.
5. Serve fish parcels with lentil salad and lemon wedges.

Image / Supplied.

This content has been created in partnership with Fresh Fast, Sanford & Sons, Olivado, Chantal Organics and Superb Herb