Fish, Celery and Orange Salad

clock 25 minutes + 10 minutes bowl Serves 4


  • 3 Tbsp vegetable or olive oil
  • 1 tsp sweet paprika
  • 2 tsp cumin seeds
  • 500g thick, boneless white fish fillets
  • 185g packet green olives in oil
  • 2 oranges, peeled, cut into thin rounds
  • 4 stalks celery, thinly sliced
  • 1/2 cup walnut pieces, toasted
  • 1 cup firmly packed Italian parsley leaves
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  • 1. Combine 2 tablespoons of the oil and spices in a bowl. Add fish and turn to coat. Season to taste. Cover and chill for 20 minutes, turning occasionally, to marinate.

  • 2. Meanwhile, drain olives, reserving oil. Cut olives in half crossways and place in a medium-sized bowl. Add reserved oil from the olives, orange, celery, walnuts, parsley and toss to combine. Season to taste. Stand for 10 minutes, tossing occasionally.

  • 3. Heat a grill pan on a medium heat. Grill fish for 3 minutes each side, or until browned and cooked through. Transfer to a heatproof dish, and rest for 5 minutes.

  • 4. Using two forks, flake fish into thick pieces.To serve, divide salad and fish among serving plates.

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