Crispy Snapper with Shaved Fennel, Orange, Goat Chèvre & White Balsamic Salad - Brooke Kelly Nutriti

Ingredients

• 2 oranges, segmented
• Half a bulb of fennel, finely shaved using mandolin plus 1 tablespoon fronds
• 1 cup loosely packed mint, picked
• 1 cup loosely packed parsley, picked
• 1 avocado, diced
• ¼ cup flaked almonds
• 2 x 250g gold band snapper fillets, deboned and skin on
• 1 tablespoon extra virgin olive oil
• ⅓ cup goats chèvre
• Salt
• Pepper
• 2 tablespoons orange juice + ½ teaspoon orange zest
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely minced
• ¼ teaspoon Aleppo pepper
• 2 tablespoons white balsamic vinegar
• 3 tablespoons extra virgin olive oil