Perch with Orange Fennel

Trim fennel, rinse and cut crosswise into strips. Peel the onions and cut lengthwise into slices. Rinse the orange in hot water, dry and zest about 2 teaspoons of the shell. Squeeze the juice and set aside.

Divide perch fillet into portions, season with salt and pepper and drizzle with a little oil. Trim the scallions, rinse and cut green in thin strips (julienne).

Sauté onions and fennel in hot oil while stirring. Mix in saffron, thyme, orange zest and orange juice, season with salt and pepper and cook for 5 minutes with occasional stirring.

Cook the fish fillets in a hot grill pan on each side for about 3 minutes.