April 8th, 2012
Recipe & food styling by David Grenier
Make two shallow cuts into skin of each filet, drizzle with olive oil and season with salt and pepper. Heat a large, non-stick skillet over medium-high heat. When hot, add fish, skin-side down, and cook about 5 minutes. Skin should be crisp and golden, the flesh opaque and slightly firm. Remove skillet from heat.
Meanwhile, in a large bowl, whisk 2 tablespoons orange juice with vinegar, oil, shallots, salt and pepper. Add fennel, orange segments, watercress and herbs, and toss gently.
Divide salad among dinner plates and serve with fish.
315 calories, 15 g fat, 33 g protein, 14 g carbs, 4 g fibre, 164 mg sodium. Excellent source of vitamin B6, vitamin B12, folate, vitamin C and magnesium.