Fennel, Tomato, Watercress, and Flaked Fish Salad

A refreshing dish that features a nice contrast between the cool salad and the warm fish.

Fennel, Tomato, Watercress, and Flaked Fish Salad // FoodNouveau.com

Serves 2


For the fish
10.5 oz [300 g] white fish fillets (cod, mackerel, tilapia, etc.), skinned and carefully deboned
2 tbsp [30 ml] freshly squeezed lemon juice
2 tbsp [30 ml] extra virgin olive oil
Sea salt and freshly ground black pepper
2 tbsp [30 ml] fresh marjoram or oregano, leaves picked and chopped

For the salad
1 bulb of fennel, trimmed, coarse outer leaves removed, very thinly sliced, herby tops reserved
1 tbsp [15 ml] extra-virgin olive oil
1 tbsp [15 ml] freshly squeezed lemon juice
Sea salt and freshly ground black pepper
4 plum tomatoes or 8 to 12 cherry tomatoes (depending on their size), thickly chopped or halved
1 handful watercress

1 tbsp [1 ml] balsamic vinegar
½ small red chilli, deseeded and finely sliced (or ¼ tsp sambal oelek)


Heat a grill pan (or regular pan) on medium-high heat. Mix together the olive oil, lemon juice and a pinch of salt and pepper. Drizzle this all over the fish then pat on the chopped marjoram or oregano. Put your fillets (and the marinating juices) on grill pan and cook about 1½ minutes per side. It’s ok If the fish breaks up as you’ll be flaking it up later anyway. Once cooked, remove to a warm plate.

To make the salad, mix the balsamic vinegar with the sliced red pepper or sambal oelek and reserve. Dress the sliced fennel with the olive oil and lemon juice and sprinkle with salt and pepper. Arrange on two large serving plates. Season the tomatoes with salt and pepper and scatter around the fennel. Top the fennel with half the watercress on each plate. Finally, spoon over your fish, flaking it as you go. Scatter over your reserved fennel tops, drizzle with the balsamic dressing and a bit more olive oil, to finish.

Recipe Credit: Adapted from Jamie Oliver’s website.

Download this recipe in PDF format - Food Nouveau

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