Steamed fish with orange and fennel salad | CSIRO Total Wellbeing Diet

Name: Steamed fish with orange and fennel salad | CSIRO Total Wellbeing Diet
Ingredients: Frozen Broad Beans, 2 serve(s) (75g per serve); Olive oil, 1 tablespoon(s); Leek, 1 medium leek(s), trimmed, washed and halved lengthways, then finely sliced; Fennel seeds, 1 teaspoon(s); Carrot, 1½ medium carrot(s), coarsely grated; Garlic, 2 clove(s), crushed; White fish, any type, raw, 400 g, blue-eye, ling or snapper (skin and bones removed); Orange peel, any type, 1 zest of 1 orange(s), Finely grated; Italian parsley, 1 tablespoon(s), chopped; White Wine, any type, 120 ml, or salt reduced fish stock; Orange, any type, 2 orange(s) (approx 200g with skin), peeled and pith removed; Capers, 2 tablespoon(s), drained; Fennel, 1 bulb(s), trimmed and finely sliced; White balsamic vinegar, 1 tablespoon(s); Italian parsley, 1 bunch(es)

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This is an impressive lunch to serve when you’re entertaining. Use the fennel immediately after slicing, as it oxidises quickly

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Ingredients

Frozen Broad Beans, 2 serve(s) (75g per serve)
Olive oil, 1 tablespoon(s)
Leek, 1 medium leek(s), trimmed, washed and halved lengthways, then finely sliced
Fennel seeds, 1 teaspoon(s)
Carrot, 1½ medium carrot(s), coarsely grated
Garlic, 2 clove(s), crushed
White fish, any type, raw, 400 g, blue-eye, ling or snapper (skin and bones removed)
Orange peel, any type, 1 zest of 1 orange(s), Finely grated
Italian parsley, 1 tablespoon(s), chopped
White Wine, any type, 120 ml, or salt reduced fish stock
Orange, any type, 2 orange(s) (approx 200g with skin), peeled and pith removed
Capers, 2 tablespoon(s), drained
Fennel, 1 bulb(s), trimmed and finely sliced
White balsamic vinegar, 1 tablespoon(s)
Italian parsley, 1 bunch(es)