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Whiting Fillets With Radicchio, Hazelnut And Fennel Salad
4 Serves
0:20 prep
0:15 cook
Whiting Fillets With Radicchio, Hazelnut And Fennel Salad

Oven baked whiting fillets served on top of a citrus scented radicchio and fennel salad.

4 serves
0:20 prep
0:15 cook


  • 700g packet frozen Birds Eye Ocean Selections Southern Blue Whiting
  • 1 radicchio, core removed and finely shredded
  • 2 cups rocket leaves
  • 1 large fennel, thinly sliced
  • Seeds of 1 pomegranate
  • ¼ cup skinless hazelnuts, roasted and roughly chopped
  • ¼ cup extra virgin olive oil
  • 3 teaspoons red wine vinegar
  • Finely grated zest of half an orange
  • Juice of 1 orange
  • 1 teaspoon honey
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Step 1

Remove 4 frozen Birds Eye Whiting fillets, thaw and oven bake following packet directions.

Step 2

Meanwhile, combine radicchio, rocket, fennel, pomegranate seeds and hazelnuts.

Step 3

Whisk oil, vinegar, orange zest, half the orange juice and honey to make a dressing. Season to taste and toss into salad, to combine.

Step 4

Serve salad topped with whiting. Pour remaining orange juice over whiting fillets and season to taste.

Tip Roasted pistachios or walnuts can be used instead of the hazelnuts.