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Ingredients
Fish Fillets with Fennel and Oranges
- Ingredients
- 2 small Fennel bulb
- 60 grams black Olives (pitted)
- 3 Oranges
- 4 Tbsps olive oil
- 2 centiliters Anisette
- salt
- peppers
- 4 fish fillets (each about 160 grams, such as sea bass)
- 1 Tbsp Pastry flour
Rinse fennel, remove stalks and cut crosswise into rings. Slice olives. Peel 2 oranges thoroughly and cut into 1 cm (approximately 1/2 inch) thick slices. Squeeze out juice of the third orange.
Heat 2 tablespoons of oil in a pan and saute fennel for about 4-5 minutes or until golden brown. Deglaze pan with orange juice and brandy. Add orange slices and olives. Season with salt and pepper and simmer on low heat for about 5 minutes (do not boil).
Rinse fish, pat dry and divide each fillets into two pieces. Season with salt and pepper and sprinkle skin side with flour, tap off excess flour. Heat remaining oil in a pan and cook fish, skin side down first, for about 3-4 minutes or until golden brown. Turn fish over and cook for 2-3 minutes more.
Place fish on plates, add fennel, oranges and olives sauce and serve.