Serves 4

Ingredients

1 tsp. ground coriander
½ tsp. ground cumin
1 tbsp. extra-virgin olive oil
2 garlic cloves
4 (6-ounce) halibut fillets

for the Salad

1 small fennel bulb
½ a red onion chopped
2 tbsp. fresh lemon juice
1 bunch chopped flat-leaf parsley
1 handful thyme leaves

Preparation method

1. Combine coriander, cumin and oil with garlic cloves, and rub over the fish.
2. Heat 1 teaspoon coconut oil in a pan and add fish.
3. Cook for around 5 minutes on each side.
4. Combine salad ingredients and serve with fish.

The anethole in fennel has repeatedly been shown to reduce inflammation and also helps prevent the occurrence of cancer.