Honey & Orange Baked Fish with Lentil Salad

White fish topped with 3 orange slices on a baking paper with a fork, a plate of colourful lentil salad on the right side of it.

If you love baked fish, try wrapping it in a paper parcel. This will help keep your fish fillets moist without using any oil. Make sure to leave your parcels closed until it's time to serve and unlock all the beautiful aromas at the dinner table.

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Prep Time 10

Cook Time 10

Course Dinner, Lunch

Servings

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
salt & pepper

For the Lentil Salad

400 g 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
Salt & pepper
Lemon to serve

Instructions

Heat oven to 200°C. Place each fish fillet, skin-side down, on individual squares of baking paper or foil. Mix the orange zest, honey, mustard, and 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.
Place the parcels on a baking tray and bake in the oven for 10 mins or until the fish is just cooked.
Mix all ingredients for the salad dressing. Season to taste.
In a large bowl, combine all ingredients for the salad. Toss with the dressing.
Serve fish parcels with lentil salad and lemon wedges.

Notes

Tip: Swap the orange for lemon, add some fresh ginger, a dash of soy, some fresh coriander and serve on a bowl of rice for an Asian feast. Keep some aside for your lunchbox.