• All Share : 51376.57
    UNCHANGED0.00%
    Top 40 : 4201.60
    UNCHANGED0.00%
    Financial 15 : 14657.42
    UNCHANGED0.00%
    Industrial 25 : 61153.13
    UNCHANGED0.00%

  • ZAR/USD : 10.9703
    UP 0.06%
    ZAR/GBP : 17.7614
    DOWN -0.15%
    ZAR/EUR : 14.1900
    UP 0.01%
    ZAR/JPY : 0.1023
    DOWN -0.01%
    ZAR/AUD : 9.8800
    DOWN -0.22%

  • Gold : 1236.3000
    UP 0.29%
    Platinum : 1366.0000
    UP 0.59%
    Silver : 18.6970
    UP 0.29%
    Palladium : 839.0000
    UP 1.21%
    Brent Crude Oil : 97.740
    DOWN -0.14%

  • All data is delayed by 15 min. Data supplied by INET BFA
    Hover cursor over this ticker to pause.

Tue Sep 16 09:25:56 SAST 2014

Grilled line fish with braised fennel and orange

Pick n Pay | 19 February, 2013 00:13

INGREDIENTS

Olive oil

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

METHOD

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.

SERVES: 4

SHARE YOUR OPINION

If you have an opinion you would like to share on this article, please send us an e-mail to the Times LIVE iLIVE team. In the mean time, click here to view the Times LIVE iLIVE section.
Tue Sep 16 09:25:56 SAST 2014 ::