Grilled line fish with braised fennel and orange
4 x 180g white fish (Dorado or Kingklip)
Salt and pepper
4 baby fennel bulbs, washed and quartered
Juice of 2 oranges (1/2 cup)
1 tbsp (15ml) soy sauce
1 tsp (5ml) sesame seed oil
1 orange, segmented, to serve
10g chives, finely chopped
Preheat oven to 180C.
Drizzle fish with a little olive oil and season with salt and pepper.
Heat a grill pan until hot and sear fish on both sides for about 3 to 4 minutes.
Place in the oven and cook for 10 to 12 minutes, or until the fish is cooked through.
Heat a little olive oil in a pan and gently fry fennel until just beginning to colour.
Add orange juice, soy sauce and sesame seed oil in a pan and simmer gently for about 15 to 20 minutes, or until the fennel is soft.
Serve fish with the braised fennel garnished with chopped chives and fresh orange segments.