Photo: Anna Pelzer
Fantastic tomato & fennel salad with flaked barbecued fish
11 ingredients
4
openrecipes
The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.
Estimated Nutrition (whole recipe, rough)
432
Calories
24g
Protein
27g
Fat
25g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mackerel | not in our table | 0 |
| Trout | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- extra virgin olive oil
- 2 lemons
- sea salt
- freshly ground black pepper
- 400 g fish fillets (tuna, mackerel, trout), from
- , ask your fishmonger
- 1 handful fresh marjoram or oregano, leaves picked and chopped
- 8 nice plum tomatoes, or 800g beautifully-ripe mixed tomatoes
- 2 bulbs fennel, trimmed, coarse outer leaves removed, herby tops reserved
- 2 tablespoons balsamic vinegar
- 1 red chilli, deseeded and finely sliced, optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes