Honey & Orange Baked Fish with Lentil Salad

Baked fresh fish in baking paper or foil makes a quick healthy dinner. Make sure you serve the parcels unopened, so you can enjoy the beautiful aroma trapped inside when opening at the dinner table.

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
1 tin (400g) Chantal Organics Lentils, drained and rinsed
2 cups Baby Rocket Leaves
¼ red capsicum, diced
1/4 orange capsicum, diced
1 Shallot, diced
A handful Superb Herb Parsley, chopped
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
Baking paper

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.
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