Vegetarian and Vegan Recipes

Lemon & Pepper Vegan Fillets with Mediterranean Fennel Slaw

Fresh and light, this Mediterranean fennel slaw makes a wonderful pairing with Quorn Vegan Breaded Fishless Fillets with a Lemon & Pepper crumb. These delicious fillets are also low in saturated fat and a source of fibre.

Serves 2

35 mins


322 cals
(Per serving)

11.2 g of fat


Made with Quorn Breaded Fishless Fillets

Source of fibre
Low in saturated fat
No soy


  • 2 Quorn Breaded Fishless Fillets
  • 1 tbsp olive oil
  • 2 tbsp orange juice
  • 1/2 tsp lemon zest
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp salt and pepper
  • 2 tsp chopped fennel fronds
  • 120g fennel, finely sliced
  • 1 large orange, cut into segments
  • 1/4 red onion, finely sliced
  • 30g pitted black olives


  1. Prepare the Quorn Fishless Breaded Fillets with a Lemon & Pepper Breadcrumb according to package directions.
  2. Whisk together the oil, orange juice, lemon zest, lemon juice, mustard, salt and pepper. Toss together the fennel fronds, fennel, red onion, orange segments, olives and dressing. Let it stand for 5-10 minutes for the flavours to marry.
  3. Serve the fillets with the salad.

Did you know? Fennel is low in calories but contains a variety of vitamins and minerals such as vitamin C and manganese. Orange is also a source of vitamin C. Vitamin C has a range of important functions including helping to protect and keep the cells in our body healthy.

Chefs tip

Substitute olives with 2 tbsp capers if desired.

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