Healthy, tasty and easy – 3 delicious fish recipes for you to try

The beauty of fish is its variety.

Fish come in all shapes and sizes – and flavours. Add to that the hundreds of different ways to cook them and you’ve got practically limitless options for a delicious and healthy meal!

Here are 3 of our favourites.

Honey & Orange Baked Fish with Lentil Salad

Baking fish is probably the healthiest way to prepare it. Fish are loaded with important and essential nutrients, minerals and vitamins, and baking is the best way keep as many of those health benefits until they land on your plate.

This delicious recipe only takes 20 minutes from start to finish and feeds four people!

orange baked fish recipe


  • 4 Blue Cod fillets (Firm white fish Fillets)
  • 2 Oranges, 1 zest only, 1 sliced (use juice of 1 orange in salad dressing)
  • 1 tsp Creamed Honey
  • 2 tsp Dijon Mustard
  • 4 tbsp Extra Virgin Olive Oil
  • Salt and pepper

For the Lentil Salad

  • 1 Tin Lentils, drained and rinsed
  • 2 cups Baby Rocket Leaves
  • ¼ red capsicum, diced
  • 1/4 orange capsicum, diced
  • 1 Shallot, diced
  • a handful Parsley, chopped


  • 1 Orange, juice only
  • 1 tsp Dijon mustard
  • 2 tbsp White wine vinegar
  • ⅓ cup Extra Virgin Olive Oil
  • Salt and pepper
  • Lemon to serve


Heat oven to 200°C. Place each fish fillet, skin-side down, on individual squares of baking paper or foil. Mix the orange zest, honey, mustard, and oil then paste over the fillets. Season. Place orange slices on top of fish. Pull the sides of the baking paper up and fold the edges together to make individual parcels.

Place the parcels on a baking tray and bake in the oven for 10 mins or until the fish is just cooked.

Mix all ingredients for the salad dressing. Season to taste.

In a large bowl, combine all ingredients for the salad. Toss with the dressing.

Serve fish parcels with lentil salad and lemon wedges.

Baked Salmon on Leek & Fennel with Mustard Vinaigrette

A simple everyday dish but sure to impress your friends and family. The fresh Dijon mustard vinaigrette dressing gives a creamy kick to the salmon.

Salmon recipe from Olivado


  • 4 salmon fillets, boned
  • 1 leek, sliced thinly
  • 1 bulb fennel, sliced thinly, reserve the fronds
  • 1 tbsp Extra virgin avocado oil

For the Mustard Vinaigrette

  • 2 tbsp white wine vinegar
  • 1 tbsp water
  • 3 tbsp dijon mustard
  • 1 tsp liquid honey
  • 1 clove of garlic, finely minced
  • 1/2 tsp salt
  • A pinch of black pepper
  • 1/2 cup EV Olive oil
  • 2 tbsp fennel fronds, chopped
  • Serve with Steamed Brown Rice


Preheat the oven to 200C.

Heat the olive oil in a large frying pan over medium-high heat. Add the leeks and fennel and fry for a few minutes. Lower the heat, cover and cook for 5-8 minutes or until soft but not coloured. Spoon in an ovenproof dish.

Place the salmon on top of the leek & fennel, season lightly with salt and black pepper. Scatter some fennel fronds and bake for 12–15 minutes, or until the fish is just cooked.

While the fish is in the oven mix all the ingredients for the mustard vinaigrette.

Serve the salmon with leeks & fennel drizzled with the vinaigrette accompanied by brown rice.

Thai Fish Cakes with Herb Salad

Fish Cakes can be so dull and boring, but Thai Fish Cakes are amazing! A classic Thai street food and favourite starter at Thai restaurants. This easy recipe uses extra virgin sesame oil, Thai flavours and fresh herbs to create a quick, healthy dish.

Fish cake recipes from Olivado


  • 4 Thai fish cakes (we used a packet from the supermarket but you can also make your own much nicer)
  • 250g / 0.5lb rice cooked
  • 1 cup fresh coriander leaves
  • 1 cup fresh mint leaves, roughly torn
  • 1/2 yellow capsicum, deseeded and thinly sliced
  • 1 cup bean sprouts
  • 1 small red chilli, thinly sliced
  • 2 Tbsp mirin
  • 2 Tbsp brown sugar
  • 1/4 cup lime juice
  • 1 Tbsp soy sauce
  • 1 tsp Extra Virgin Sesame oil


Preheat your oven and cook fish cakes as per pack instructions.

To make the salad, mix together the rice, herbs, capsicum, bean sprouts and chilli in a bowl.

To make the dressing, whisk together the mirin, sugar, lime juice, soy sauce and Extra Virgin Sesame oil until well mixed. Pour over the salad and toss to coat.

Serve alongside the cooked fish cakes immediately.

Transform fish with our special oils

No matter what type of fish you’re cooking, we have the perfect oil for your recipe.

Different oils complement different fish, and no two meals are the same when using different oils from our award-winning range.

Any bottle in our range will work well with all seafood, it’s just a matter of finding the right one for you!

And of course, it’s not just fish – our oils will enhance literally any meal you’re preparing, from thick, juicy stakes to delicious muffins.

If you would like to know more about us or our range of oils, then check out our InstagramFacebook, and Pinterest pages for more fish recipes, special offers, and the latest news.

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Olivado are leading the way in the avocado industry with our approach to regeneration, sustainability and utilising all waste to energy. We work hard to leave our communities and environment in a better state than when we started. We are carbon neutral now and we have made a commitment to be carbon positive by 2022. Shop with us and do your part for the planet.