1 pound white fish fillets (haddock,halibut, or cod)
2 tablespoons butter, cut in small pieces
1 orange- juice half cut other half in to half moons
Instructions
Heat the oven to 450ºF and prepare the fennel- trim the stems off the top of the bulb (save and chop some of the feathery fronds for garnish), then trim off the very bottom and slice the fennel thin, through its core in vertical slices.
Toss the fennel with the olive oil and 1/2 teaspoon salt, then spread it in a single, or very slightly overlapping, layer in a large baking dish. Cover with foil and roast for 15 minutes, then uncover it and roast for 15 more minutes.
Now flip the fennel slices, and sprinkle them with the balsamic vinegar and the juice from half the orange.
Arrange the fish fillets on top, season them with salt and pepper, dot them with the butter, and arrange the orange slices over them.
Bake the fish just until it flakes when poked with a fork, 10-15 minutes. Garnish with the chopped fennel fronds and serve over rice with some of the pan juices spooned over.
Originally Submitted
11/29/2012
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