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OREGANO
CAPER FISH
Serves: 2-3
Ingredients
• 600 gram white fish fillet (sole or barramundi are best)
• 1/3 cup fresh oregano leaves
• 1 tablespoon capers
• 1 tablespoon olive oil
• Juice from 2 lemons
• 12 cherry tomatoes, sliced in half
• Pink Himalayan salt and black pepper to taste
Preheat oven to 180˚C.
Take a baking dish large enough to hold the fish and line it
with baking paper. Place the fish fillet on the baking paper
and sprinkle with the oregano leaves. Pour the lemon juice
and olive oil over the fish and place the capers and toma-
toes around the fish.
FENNEL ORANGE &
DILL SALAD
Serves: 4
Ingredients
• 2 oranges, 1 for the juice and 1 for the flesh
• 2 large fennel bulbs
• 1/4 cup fresh dill
• 1 teaspoon rice vinegar
• Juice from 1/2 lemon
• 2 tablespoons olive oil
• Pink Himalayan salt and black pepper to taste
Cut one orange into small pieces. Carefully remove all of the
outer peel, the clear skin and the thick white parts so you are
left with only the orange flesh.
Wash and slice the fennel very thinly and place in a bowl or
on a plate. Sprinkle the dill and orange pieces over the fennel.
Using a glass jar or a plastic container with a lid, mix and
shake the juice from the second orange, lemon juice, rice
vinegar, olive oil and a pinch of salt and black pepper.
Mix and Serve.
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Sprinkle with a pinch of black pepper. Put the dish in the
oven for about 20-25 minutes or until the fish and toma-
toes are soft.