If you're looking for a quick and fresh meal, this is the one. Our ready-to-heat Parsley Marinated Fish Fillet is the perfect shortcut—it's already seasoned and ready to cook from frozen. You'll love how the fish cooks up flaky and tender, and it pairs so well with the bright, zesty flavors of the dressing and a simple green salad.
Parsley Marinated Fish Salad with Honey Citrus Dressing
Yield: 2–3 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty Level: Easy
INGREDIENTS
For the Fish
500g Pacific Bay Ready to Heat Parsley Marinated Fish Fillet
1 tbsp olive oil (for searing)
For the Salad
100g mixed salad greens
½ cup cucumber, sliced thin
½ cup cherry tomatoes, halved
½ small red onion, thinly sliced
Optional add-ons: orange or pomelo segments, avocado slices, toasted nuts
For the Honey Citrus Dressing
2 tbsp honey
2 tbsp fresh orange juice (or calamansi juice for local flavor)
1 tbsp lemon juice
2 tbsp olive oil
½ tsp dijon mustard (optional, for creaminess)
Salt and black pepper, to taste
PROCEDURE
Cook the fish to a golden-brown finish. Heat a skillet or grill pan over medium-high heat with 1 tablespoon of olive oil, then sear the marinated fish from frozen for 3 to 4 minutes per side until it is golden and cooked through. Once done, let it rest briefly before slicing into serving portions.
Whisk together the ingredients for the honey citrus dressing. In a small bowl, whisk together the honey, orange juice (or calamansi juice), lemon juice, and optional Dijon mustard, then slowly whisk in the olive oil until the mixture is fully emulsified, and season with salt and black pepper to taste.
Lightly toss the salad ingredients with half of the dressing. In a separate bowl, lightly toss the mixed greens, cucumber, cherry tomatoes, and thinly sliced red onion with half of the honey citrus dressing to coat the vegetables without making them soggy.
Assemble and serve the salad with the remaining dressing. Plate the lightly-dressed salad and arrange the warm slices of fish on top, then drizzle with the remaining dressing and garnish with citrus segments, avocado slices, or toasted nuts, if desired.
NOTES
Pacific Bay Ready to Heat Parsley Marinated Fish Fillet can be cooked from frozen in two simple ways: pan-fried for 4 to 6 minutes per side on the stovetop or baked for 15 to 16 minutes in the oven at 200°C.
Storage and Reheating: This recipe is best served fresh. For leftovers, store the fish and the salad components separately in airtight containers in the refrigerator for up to one day. Do not store the assembled salad, as the greens will wilt.
Serving Suggestions: This elegant dish works beautifully as a light main course or appetizer, and you can serve it with crusty bread or garlic toast on the side to soak up the delicious dressing.
Chef's Tips: The savory, herby marinade on the fish is perfectly complemented by the sweetness and acidity of the honey citrus dressing. For an extra touch, if serving the fish warm, plate it directly over the greens and drizzle the dressing at the last moment to prevent the leaves from wilting.