Pan‑fried Fish with Fennel
Pan‑fried fish with fennel is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 bulbs fennel (200 g each)
- 60 g black olives (pitted)
- 3 oranges
- 4 tbsp olive oil
- 20 ml anisette
- Salt
- Pepper
- 4 fish fillets about 160 g each (e.g., grouper)
- 1 tbsp flour
Instructions
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1.
Wash and trim the fennel, cut off the core, slice the bulb crosswise into rings. Slice the olives lengthwise into slivers. Peel two oranges thoroughly and cut into ~1 cm thick slices. Juice the third orange.
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2.
Sauté the fennel in a hot pan with 2 tbsp oil for 4‑5 minutes until golden brown. Deglaze with orange juice and anisette. Add the orange slices and olives. Season with salt and pepper, cook over low heat for about 5 minutes without boiling.
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3.
Rinse the fish, pat dry, cut each fillet in half. Season with salt and pepper; dust the skin side with flour, tap off excess. Place the fillets skin‑side down in a hot pan with remaining oil. Cook slowly for 3‑4 minutes until golden brown. Flip and cook another 2‑3 minutes to finish.
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4.
Plate the fish, top with fennel, oranges, olives and sauce, then serve.
