This colourful recipe offers an intriguing combination of citrus and fennel flavours that taste wonderful together. Serve with baked jacket potatoes and vegetables such as steamed baby carrots and marrow.
Monkfish fillets can be used for this recipe instead of whole fish. * For salmon baked on samphire, use 4 pieces of skinless salmon fillet, about 140 g (5 oz) each. Rinse 340 g (12 oz) samphire well to remove saltiness, and pick over to remove any woody stalks. Sauté 1 red onion, sliced, in 2 tbsp extra virgin olive oil until soft and golden, then mix with the samphire and turn into a baking dish. Lay the salmon fillets on top, season with pepper to taste and arrange the grapefruit segments over them. Mix together the fruit juices and chilli purée and pour over the fish. Cover with foil and bake for 20 minutes.
Tilapia is an excellent source of phosphorus and a good source of calcium, both minerals involved in the maintenance of healthy bones and teeth. * Grapefruit is an excellent source of vitamin C, and pink and ruby grapefruit also contain the antioxidant beta-carotene.
B1, B6, B12, C, niacin, selenium * potassium * E, folate, calcium, copper, iron