• 2 fennel bulbs, thinly sliced
• 1/2 cup (125 mL) Irresistibles orange juice*
• 1 orange, zest and juice
• 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
• 1 green onion, sliced diagonally
• Salt and pepper to taste
• Pangasius
• 5 fillets, coated with citrus and coriander
• Sufficient quantity, Irresistibles extra virgin olive oil*

1. Fennel salad Mix all the ingredients together, except for the green onion, to be added just before serving. Season with salt and pepper and refrigerate.
2. Pangasius: Either cook the fillets in a pan, heating the olive oil over medium-low heat, and turning them over when half-cooked. Or, cook them for about 7 minutes in a pre-heated oven 300°F (150°C) on a baking sheet lined with lightly oiled parchment paper.
3. Serve the fish with the fennel salad.

4 Servings