We were introduced to this dish by our favorite local farmers, the Flores Family. It uses farm veggies and herbs with a fresh dressing as the base for a lightly delicious fish. The Dr. Yum Project has worked with G. Flores Produce for many years. They have generously shared veggies for us to use for cooking classes, outreach events, and food photo days. When we had our teaching garden, they often gave us seedlings to get our season started.
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Cucumber and Fennel Salad with White Fish
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Ingredients
Food
Amt
Units
Prep
Notes
24 ounces
White fish
(cod, sea bass)
White fish
24
ounces
cod, sea bass
1 cup
greek yogurt
greek yogurt
1
cup
2 tablespoons
mayonnaise
mayonnaise
2
tablespoons
½ teaspoons
salt
salt
½
teaspoons
¼ teaspoons
black pepper
black pepper
¼
teaspoons
Method
- Preheat oven to 375 degrees
- Season fish fillets with salt & pepper
- Cook for 18-20 minutes, until the fish flakes easily, set aside
- Combine cucumber, fennel, onion, and dill in a bowl
- Whisk together Greek yogurt, mayonnaise, lemon juice, salt and pepper
- Pour half of the dressing over salad and stir to mix, adding more dressing to your liking. Any left can be saved for a dip or sandwich spread.
- Serve portions of salad with a piece of fish on top
Prep time
30 min
Cook time
20 min
Yields/Serves:
4
Allergen Info
Does not contain Peanuts, Sesame, Shellfish, Soy, Tree Nuts, Wheat
Yum Ratings
Allergen Info
Does not contain Peanuts, Sesame, Shellfish, Soy, Tree Nuts, Wheat
Recipe Extras
ELSEWHERE ON DOCTOR YUM
Printed from:
https://recipes.doctoryum.org/en/recipes/cucumber-and-fennel-salad-with-white-fish-78974
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