Dorade with Citrus Sauce

Rinse the dorade under cold water and pat dry. Season the inside and outside with salt and pepper. Rinse the herbs. Peel the garlic and cut into thin slices. Add half of the garlic and half of the herbs to the inside of the fish. 

Rinse the oranges and lemon under hot water, then remove the zest. Squeeze the juice from one orange and 1/2 of the lemon. Peel the remaining oranges with a sharp knife, making sure to remove the bitter white pith. Remove the whole segments of the orange. Squeeze the juice from the remains of the orange. Rinse the chili and halve lengthwise. Remove the seeds and membranes and finely dice. 

Heat 3 tablespoons of olive oil in a large skillet. Add the fish, and sauté for 3 minutes. Add the wine, fish, stock, orange juice, lemon juice, and aniseed. Cover the pan, and cook the fish for 5-6 minutes.