Low-carb halibut on fennel salad

Low-carb halibut on fennel salad with orange, walnuts and mint: a light, aromatic recipe with fish, fresh veg and unsaturated fats.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 450 kcal per serving
• Protein: 35 g
• Fat: 25 g
• Carbs: 18 g

Ingredients

• 350 g halibut
• 1 fennel bulb
• 1 unwaxed orange
• 30 g walnuts
• 1 tbsp olive oil
• 1 bunch of mint

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Peel the orange, cut the segments out of their membranes and catch the juice as you go. Squeeze out the leftover membranes so nothing goes to waste.
2. Wash the fennel and shave it into very thin slices. Roughly chop the walnuts and chop the mint.
3. Put the fennel, orange segments, walnuts and mint in a bowl. Toss everything with the orange juice.
4. Heat the olive oil in a non-stick frying pan. Fry the halibut over a medium heat on both sides until cooked through but still just moist inside.
5. Taste the fennel salad and add a little extra orange juice if needed. Arrange it loosely on plates.
6. Lay the warm halibut on the fennel salad and serve straight away.

Good to know

A plate like this feels light without being boring. The contrast between warm fish and cool salad is what makes it so good.

Swaps

Halibut → cod (also provides protein). Walnuts → almonds (vitamin E and fibre). Orange → grapefruit (fresh, bitter note, vitamin C). Olive oil → avocado oil (heat-stable, mainly unsaturated fats).

Allergens

Contains fish and walnuts (tree nuts) as allergens; good for children if the fish is cooked carefully and cut into suitable pieces, and in pregnancy it's important that the fish is cooked right through.

Dairy-free recipes