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Ingredients

3 navel oranges, peeled
4 (180g each) perch fillets, skin removed
2 tablespoons dill leaves, chopped
1/4 cup olive oil
100g packet baby Asian greens
4 fresh dates, seeds removed, roughly chopped
1 small red onion, halved, thinly sliced
1 tablespoon wholegrain mustard

Method

Step 1 Preheat oven to 200°C. Cut 1 orange crossways into 8 thin slices. Cut four 30cm pieces of baking paper. Place a fish fillet in the centre of each piece of baking paper. Season with salt and pepper. Top each fillet with 2 orange slices. Sprinkle with dill. Drizzle each fillet with 1 teaspoon oil.
Step 2 Fold paper edges to seal, turning upwards so juices won't run out. Place fish parcels on a baking tray. Bake for 12 to 15 minutes or until fish is just cooked through (parcels should puff up slightly).
Step 3 Meanwhile, segment remaining oranges. Squeeze excess juice from membrane into a small bowl. Combine orange segments, Asian greens, dates and onion in a large bowl. Whisk remaining oil, 2 tablespoons orange juice, mustard and salt and pepper in a jug until well combined. Drizzle over salad. Toss gently to combine.
Step 4 Place fish parcels on plates. Serve with orange and date salad.

Steamed perch with orange and date salad

How to make Steamed perch with orange and date salad

Ingredients

Method