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Snap Pea and Fennel Salad

May 12, 2014

If you follow me on Twitter (and if you don’t, you really should!), you saw my dinner tweet from last night. It was such a great meal, it had to be shared.

It was inspired by this recipe from Eating Well magazine which I receive in the mail thanks to my step-daughter’s puppy dog eyes and  her school fundraising subscription drive. I immediately wanted to make it but had exactly ZERO of the ingredients other than the peas and fennel so I improvised. I’ll still try the original, but this substitute version is really very good! If you’re vegetarian, try subbing the fish with firm tofu.

Ingredients (serves two)

  • 8 ounces marlin (or any “meaty” fish) cut into two pieces
  • 1 large-ish fennel
  • A whole wack of snap peas
  • 1/4 cup of Lime juice (just get the bottle kind)
  • 2 or 3 tablespoons EVOO
  • Smidgen sugar
  • Salt and pepper

Preheat the oven to 400 degrees. Salt and pepper your fish and wrap in tinfoil. Bake for about 30 minutes.

Meanwhile, thinly slice the snap peas and toss into a large bowl. Cut your fennel in half, core it, then thinly slice the rest of the bulb.  Add those pieces to the snap peas. Combine the EVOO with the lime juice then add a bit of sugar, salt and pepper.  Taste and add additional sugar if required. Pour the dressing over the veggies and toss.

Plate the veggies and when your fish is cooked, place it on top of the salad. Sprinkle some of the fronds from the fennel on top of the fish for colour. BOOM. There’s your dinner.

Since Ian and I can’t survive on fennel and peas, I also roasted a sweet potato for us to share. It was a super simple, yummy and pretty dish to serve on a Sunday evening. Highly recommended!

One Comment
  1. Happy Monday!! Hope you had a great day!! XOXO!!

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