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Seaweed wrapped fish with zesty salad

Seaweed-wrapped fish with zesty salad

Seaweed is an excellent source of iodine, which is essential for healthy thyroid function. The thyroid gland produces hormones that regulate your metabolism. White fish is also a great and affordable way to get in those essential fatty acids while fresh orange juice will give you a vitamin C boost. This recipe is one of our favourite all-rounder meals.


10 cm ginger, peeled and cut into matchsticks
1 tbsp rice wine vinegar
4 × 200g white fish fillets
Salt and black pepper
2 sheets nori, cut in half
3 tbsp olive oil
Zest and juice of 2 oranges
2 tsp honey
2 tsp soy sauce
200g mangetout, sliced
3 spring onions, sliced
2 red peppers, seeded and julienned

1. Preheat oven to 200°C.
2. Mix the ginger and vinegar. Leave to marinate for 30 minutes.
3. Season the fish, then wrap each piece in a strip of seaweed, sealing with a little water. Brush the bundles with 1 tbsp of olive oil.
4. In a non-stick pan over high heat, fry the fish for 1½ minutes on each side. Transfer to a baking tray and bake for 10 minutes, until cooked through.
5. For the dressing, whisk together the orange zest and juice, honey and soy sauce, while slowly adding the remaining 2 tbsp olive oil. Season.
6. Mix the ginger and vinegar with the mangetout, spring onions and red peppers. Pour the dressing over and toss. Serve with the fish.

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