Warm Fish Fennel Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A light main dish combining seared white fish with a warm fennel and green grape salad. Uses Turkish oregano instead of coriander and adds toasted pumpkin seeds for crunch. Fish is gently cooked with shallots and flaked before mixing into a vibrant salad with lemon and fennel fronds. Slight adjustments in ingredient quantities and cooking times offer a fresher twist, with a balance of textures and bright flavors.
Prep:
25 min
Cook:
15 min
Total:
40 min
Servings:
4 servings
#fish
#salad
#fennel
#Turkish oregano
#pumpkin seeds
#green grapes
#quick meals
#French-inspired
Fish cooked just enough to remain tender. Shallots soften in that warm oil. The thinly sliced fennel gives crispness. Grapes split open with sweet juice. Fresh herbs mingle but change slightly with Turkish oregano instead of the usual coriander. Pumpkin seeds tossed in last — a little crunch that surprises. Salad leaves fold it all together, with lemon juice and olive oil holding tight. Warm and cold merge in the bowl. Bright and subtle at once. No fuss. No extra steps. Just quick timing and clean flavors. A dish that asks for no heavy sauces, standing light on the plate and fresh in each bite. Simple, neat, and quick to pull from start to finish. Different but familiar. Sharp edges softened with fruit and herb notes. A small change that knocks the dish one step further.
Ingredients
- 3 large skinless white fish fillets
- 25 ml (1½ tbsp) olive oil
- 1 small shallot, finely minced
- 90 g (2 cups) mixed green leaf lettuce
- 320 g (1¾ cups) green grapes, halved
- ¾ fresh fennel bulb, thinly sliced
- 25 ml (1½ tbsp) fresh fennel fronds, chopped
- 25 ml (1½ tbsp) fresh Turkish oregano, chopped
- 40 ml (2½ tbsp) olive oil
- 25 ml (1½ tbsp) lemon juice
- 30 g toasted pumpkin seeds
- Salt and black pepper
About the ingredients
White fish fillets—any firm variety like cod or haddock will be good. Skin removed helps with easy flaking later. Using Turkish oregano instead of coriander gives a slightly woodier, earthier note that balances the fennel differently. Fresh fennel bulb thinly sliced creates a crisp base, but don’t skip the feathery fennel fronds for that burst of herbal brightness. Green grapes must be fresh and sweet, cut in halves to release juice but keep shape. Lettuce can be any mild, crisp green leaf—romaine or butter lettuce work well. Toasted pumpkin seeds add texture and a deep nutty flavor. Olive oil and lemon juice form the dressing—simple but critical for tying the salad components together with a fresh acidity. Adjust seasoning last since the fish and seeds bring their own saltiness and depth.
Method
- Heat a nonstick pan over medium-high heat with the olive oil.
- Season fish with salt and pepper.
- Cook fish fillets about 4–5 minutes each side until lightly golden and cooked through.
- Add shallot in last 2 minutes of cooking, stirring gently.
- Remove from heat, break fish into flakes with a fork, and let cool slightly.
- In a large mixing bowl, toss lettuce, grapes, sliced fennel, fennel fronds, and Turkish oregano.
- Whisk together olive oil and lemon juice, season with salt and pepper to taste.
- Pour dressing over salad and toss lightly.
- Fold in warm flaked fish carefully.
- Sprinkle pumpkin seeds on top before serving.
Cooking tips
Cook fish over medium-high heat to get that nice sear but retain moisture, about 4–5 minutes per side based on thickness. Add minced shallots near the end so they soften but don’t burn, enhancing the oil’s flavor without overpowering. Flake fish gently after removing from heat, so it remains chunky rather than mushy. While fish rests, prepare salad components. Toss greens, grapes, fennel, and herbs together lightly to combine textures. Dress with oil and lemon mixture; the acidity cuts through the oil and lifts the dish. Fold in warm fish last to maintain temperature contrast; the heat slightly softens the salad without wilting the leaves too much. Top with toasted pumpkin seeds for crunch and to add a new flavor dimension. Season carefully — lemon and olive oil can dilute saltiness, so adjust after mixing. Serve immediately to keep the different elements distinct.
Chef's notes
- 💡 Cook fish over medium-high heat. Aim for 4 to 5 minutes each side depending on thickness. Get a light golden sear but keep it moist inside. Don t overcrowd pan. Use skinless fillets for easy flaking — no skin means no extra chew or crisp bits. Flake gently with fork right after removing from heat. Chunky pieces, not mush.
- 💡 Add minced shallots last 2 minutes in pan. They soften but avoid burning. Oil picks up their sweetness without overpowering the fish flavors. Stir gently so shallots stay intact. Keep heat steady — too hot burns them fast, too low no softening. Timing is key; do this while fish finishes cooking.
- 💡 Thinly slice fennel very fine — texture contrast. Crisp base for salad. Always include feathery fennel fronds chopped fresh. They add herbal brightness. Don t skip those little stalks with leaves. They change profile, fresh burst. Balance with Turkish oregano for woody, earthy notes rather than coriander’s citrus.
- 💡 Green grapes cut in halves. Release juice but keep shape. Fresh and sweet grapes needed. Adds juicy pop against crunchy fennel. Use lettuce as mild, crisp green like romaine, butter lettuce. Keeps salad light, no bitter greens. Toss herbs and greens lightly before dressing to keep textures distinct.
- 💡 Dressing is simple: olive oil plus lemon juice. Whisk well before dressing salad. Season last since salad ingredients add saltiness. Fish flakes and pumpkin seeds bring depth. Add salt/pepper carefully after tossing salad with dressing. Adjust lemon and oil if salad feels dry or too sharp. Balance acidity to oil.
- 💡 Pumpkin seeds toasted till nutty and crisp. Adds crunch, texture, some earthiness. Can swap pumpkin seeds for toasted sunflower seeds or pine nuts if needed. Toast them yourself for best aroma and crunch. Toss pumpkin seeds on top after folding in fish. Keeps that crunchy final bite.
- 💡 Warm fish folding into salad last. Fish still warm but not hot — softens salad slightly without wilting leaves. Fold carefully, chunky not smashed. Contrast warm fish with cool crisp salad. Serve immediately to keep textures clear. Don t refrigerate assembled salad — leaves go limp, textures lost.
- 💡 Use firm white fish like cod or haddock. Skinless helps flake well. Can substitute related firm fish types. Freshness critical — fish cooks fast so quality matters more than marinade or heavy seasoning. Turkish oregano best fresh but dried or marjoram work in pinch. Can add touch of lemon zest or thin red onion slices to dressing.
- 💡 Keep all salad ingredients chilled before assembly. Cuts wilting risk. Fish warm but not steaming when mixed. If salad looks dry, add more lemon/oil mix. If too sharp add extra oil or a bit of honey or sugar to dressing. Don t overdress — aim light citrus, bright notes. Season after mixing not before.
- 💡 Make the fish and shallot together in one pan. Saves time, adds flavor to oil. No separate cooking steps needed. Let fish rest briefly after cooking to finish gently inside. Flaking only after slightly cooled, avoids falling apart. Combine quick, all pan-to-bowl in under 10 minutes after fish cooked.
Common questions
What fish works best?
Any firm white fish. Cod, haddock common. Skinless easier to flake. Fresh fillets cook evenly. Thick pieces need 4 to 5 min per side. Avoid oily fish here. Texture matters, firm not floppy.
Can I swap Turkish oregano?
Yes. Marjoram fresh works well. If none, parsley plus lemon zest make a brighter substitute. Turkish oregano is woodier, earthier, so marjoram closer. Dried oregano harsher. Adjust amounts carefully. Herbs major flavor note, so don t skip them.
How to avoid soggy salad?
Cold ingredients except fish keeps crispness. Add fish warm not hot, folds in without collapsing leaves. Dress salad last with oil/lemon then salt after tossing. Overdressing or dressing too early softens leaves. Toss gently and serve quickly.
Can leftovers be stored?
Separate fish and salad best. Fish in airtight container fridge 1-2 days. Salad leaves last less well, best fresh same-day. If assembled, salad gets limp fast. Pumpkin seeds on top keep crunch better if added fresh before serving again.
