Warm Fennel, Grape and Fish Salad | RICARDO

Ingredients

• 3 large fillets, skinless white fish
• 2 tablespoons (30 ml) olive oil
• 1 shallot, finely chopped
• Salt and pepper
• 2 cups (500 ml) green lettuce (optional)
• 2 cups (500 ml) green grapes, halved
• ½ bulb fennel, thinly sliced
• 2 tablespoons (30 ml) chopped fennel fronds
• 2 tablespoons (30 ml) chopped fresh cilantro
• 3 tablespoons (45 ml) olive oil