Pikeperch with Orange-Fennel Vegetables

Ingredients

• 3 fennel bulbs
• 3 onions
• 1 untreated orange
• 2 tbsp olive oil
• 2 g saffron strands
• Salt
• Pepper (freshly ground)
• 2 tsp thyme leaves
• 600 g pikeperch fillet
• 1 Spring onion

Instructions

1. 1.

   Wash, trim and cut the fennel into crosswise strips. Peel the onions and slice them lengthwise into wedges. Wash the orange hot, dry it and grate about 2 tsp of zest. Squeeze out the juice and set aside.

2. 2.

   Cut the pikeperch fillet into portions, season with salt and pepper, and brush lightly with oil. Trim the spring onion, wash it and cut the green parts into fine julienne strips.

3. 3.

   Sauté onions and fennel in hot oil while stirring, then add saffron, salt, pepper, thyme, orange zest and juice; cook for 5 minutes, stirring occasionally.

4. 4.

   Grill each side of the fish fillets in a hot grill pan for about 3 minutes per side.

5. 5.

   Plate the fish on top of the saffron‑infused fennel‑onion mixture and garnish with spring onion slices before serving.