Name: Orange and mustard-glazed fish
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 1/4 cup (60ml) orange juice; 1 tablespoon dijon mustard; 2 teaspoon olive oil, plus 1 tablespoon extra; 4 200g white fish fillets, skin on; 2 (260g) lebanese cucumbers, seeded, thinly sliced; 3 cup (180g) finely shredded iceberg lettuce; 1 tablespoon finely shredded fresh mint; 1 (240g) orange, segmented; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1 tablespoon white wine vinegar

Ingredients

1/4 cup (60ml) orange juice

1 tablespoon dijon mustard

2 teaspoon olive oil, plus 1 tablespoon extra

4 200g white fish fillets, skin on

2 (260g) lebanese cucumbers, seeded, thinly sliced

3 cup (180g) finely shredded iceberg lettuce

1 tablespoon finely shredded fresh mint

1 (240g) orange, segmented

1/2 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon white wine vinegar

Method

1.Preheat oven to 240°C (220°C fan-forced). Oil oven tray and line with baking paper.

2.Combine juice, mustard, 2 tsp oil and fish in medium bowl.

3.In a small bowl, whisk together remaining olive oil and vinegar. Make a salad by combining remaining ingredients in a large bowl.

4.Place fish on tray; roast about 12 minutes or until fish is cooked through. Serve with salad.

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Ingredients

Method

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