Name: Spiced fish, celery and orange salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil, plus 1 tbsp extra; 1 teaspoon sweet paprika; 2 teaspoon cumin seeds; 500 gram thick, boneless white fish fillets; 185 gram packet feta-stuffed green olives in oil; 2 oranges, peeled, cut into thin rounds; 4 stalks celery, very thinly sliced diagonally; 1/2 cup walnut pieces, toasted; 1 cup firmly packed flatleaf parsley leaves

Ingredients

2 tablespoon vegetable or olive oil, plus 1 tbsp extra

1 teaspoon sweet paprika

2 teaspoon cumin seeds

500 gram thick, boneless white fish fillets

185 gram packet feta-stuffed green olives in oil

2 oranges, peeled, cut into thin rounds

4 stalks celery, very thinly sliced diagonally

1/2 cup walnut pieces, toasted

1 cup firmly packed flatleaf parsley leaves

Method

1.Combine oil and spices in a bowl. Add fish; turn to coat. Season. Cover with plastic food wrap; chill 20 minutes, turning occasionally, to marinate.

2.Meanwhile, drain olives, reserving oil. Cut olives in half crossways. Place in a bowl. Add reserved oil, orange, celery, walnuts and parsley; toss to combine. Season. Stand 10 minutes, tossing occasionally.

3.Heat a char-grill pan over moderate heat. Char-grill fish 3 minutes each side, or until browned and cooked. Transfer to a heatproof board; rest 5 minutes.

4.Using two forks, thickly flake fish. Divide salad and fish among serving plates. Serve.

We used basa fillets. You can also use ling, barramundi or perch fillets. Price will vary. You’ll need 1 small bunch parsley for 1 cup leaves. Toast walnuts by cooking in a frying pan over moderate heat 2 minutes, or until light golden.
Note

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