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Mon Jul 25 08:22:27 CAT 2016

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

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