Brighten your table with this quick, refreshing small plate that pairs pantry-staple tinned fish with vibrant winter citrus. My plate features canned hake, but feel free to swap it for any tinned white fish, tuna, or mackerel. The citrus pictured are a mandarin and cara cara orange; mix and match a couple types of citrus for a more vibrant color.
Tinned Fish with Dressed Winter Citrus
Ingredients
- 1 tin fish in olive oil
- 2 Tbsp oil from tinned fish
- 2 mandarins or oranges, peeled and sliced
- fresh ground black pepper
- salt
- cilantro leaves
Instructions
- Drain and reserve 2 Tbsp olive oil from the tin of fish.
- Arrange citrus in a single layer on a plate. Season with a generous pinch of salt and black pepper.
- Top with bite size flakes of tinned fish. Drizzle reserved olive oil over the plate. Garnish with cilantro leaves and serve immediately.
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