Mains

Perch with Fennel Ruby Red Grapefruit Dressing

ingredients:

• 100ml Ocean Spray® Ruby Red Grapefruit fruit drink
• 1 tspn Dijon mustard
• 100ml extra virgin olive oil
• Salt and pepper
• 20g unsalted butter
• 4 x 120g perch fillets
• 50ml 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.

Serving Suggestion

The salad dressing will keep in the fridge for up to 2 weeks, use it to flavour any cold salad or finish grilled meats

Source: Pete Evans