Fish Casserole with Breadcrumb Crust and Oranges

Ingredients

• 2 organic oranges
• 2 bulbs fennel (without greens)
• 1 tsp oil
• 1 large carrot
• 4 Sage leaves
• 2 juniper berries
• Salt
• Pepper
• 100 ml dry white wine
• 200 ml whipping cream
• 2 sprigs dill
• 1 tbsp butter (for the dish)
• 800 g stonefish fillet
• 2 tbsp fennel
• 8 tbsp breadcrumbs
• 60 g Butter

Instructions

1. 1.

   Peel the oranges with a sharp knife, cut the segments from the membranes, and catch the juice.

2. 2.

   Marinate the fish fillets in the orange juice.

3. 3.

   Meanwhile, peel and dice the carrots finely; slice the fennel into thin julienne strips, set aside 2–3 tbsp, then sauté the rest with the carrots in oil, add juniper berries, and set aside.

4. 4.

   Grease a baking dish with butter, place the sage leaves inside, spread the fennel‑carrot mixture over them, pour wine on top, lay the fish fillets centrally, and arrange orange segments over the vegetables.

5. 5.

   Bake everything at 160 °C in a preheated oven for about 15 minutes.

6. 6.

   While that cooks, prepare the crust: lightly toast the breadcrumbs in butter, remove from pan, sauté celery strips in remaining fat, mix into breadcrumbs. Season lightly with salt and pepper, sprinkle loosely over the fish, pour cream on top, and cook another 10–15 minutes.

7. 7.

   Serve hot.