Perch with Fennel Ruby Red Grapefruit Dressing
100 ml Ocean Spray® Ruby Red™ Grapefruit Fruit Drink
1 teaspoon Dijon mustard
100 ml extra virgin olive oil
Salt and pepper
20 grams unsalted butter
4 x 120 gram perch fillets
50 ml olive oil
Watercress, rocket or salad leaves
1 fennel, finely sliced
Whisk Ruby Red™ Grapefruit Fruit Drink and mustard together with oil, salt and pepper. Or place all ingredients in a jar and shake well.
Heat a large oiled fry pan. Add butter and then perch fillets and cook for 4 minutes until golden on one side.
Turn fish gently and cook for a further 3 minutes, then turn off heat.
Toss the salad greens in a bowl with the fennel and dress with 1 tablespoon of the Ruby Red Grapefruit dressing and serve with the fish.