Ingredients (Serves 2)
Preparation time 10 minutes
Steamed Fish:
2 fillets White Fish (roughly 130g each)
½ Red Chilli finely sliced
2 tsp Ginger very finely grated or chopped
1 Garlic clove, minced
Spray Olive Oil
½ Lime juice
A Handful of Coriander, coarsely chopped
Orange Citrus Salad:
100g Asparagus, blanched and chopped
1 Orange, Peeled and Segmented
Oak Lettuce
6 Black Olives, sliced
80g Green Capsicum, sliced
1 Cucumber diced
50g Snow Peas, chopped
2 Shallots
¼ Spanish Onion finely diced
1 tbs Sesame Seeds (toasted)
1 tbs Pepita’s (toasted)
1 tbs Slivered Almonds
Dressing:
Juice  and zest of ½ an orange
1tsp Ginger, Peeled and finely diced
1tsp Garlic, Minced
2 tbs Extra Virgin Olive Oil

Directions
Cooking time 15-20 minutes

1. Preheat Oven to 180. Lay out a piece of foil and place a sheet of baking paper on top (one for each piece of fish). Place fish onto baking paper and top with chilli, garlic, ginger, coriander and lime juice.
   2. Fold foil/baking paper around fish to make a parcel for fish to steam in. Cook in oven for 15-20 mins
2.  Combine asparagus, lettuce, orange, olives, capsicum, cucumber, snow peas, shallots and Spanish onion in a large bowl and toss through.
3. To make the dressing combine, juice, oil, zest, ginger and garlic in a jar or contained and shake well.
4. Pour dressing over salad and sprinkle seeds and almonds over the top.
5. Remove fish from the oven, open the parcels and serve.