Best Roasted Fish With Blood Orange And Fennel Recipes

HALIBUT WITH BLOOD ORANGE AND FENNEL

Halibut With Blood Orange and Fennel image

This is the first and only time I've worked with fennel. I really love the way the flavors go together with this light fish dish.

Provided by Melanie B.

Categories Spring

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

24 ounces halibut steaks
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup fennel bulb, thinly sliced
3 blood oranges, sectioned and roughly chopped
1 teaspoon lemon zest

Steps:

Season fish with salt and pepper.
Heat 1 TBS Olive oil in a saute pan at medium high heat. Add fish and cook for about 4-5 minutes on each side or until fish is cooked through.
Combine oranges, fennel, lemon zest, and 1 TBS olive oil in non-metal bowl. Season with a sprinkle of salt and pepper. Serve with fish.
Enjoy!

Nutrition Facts : Calories 269.6, Fat 9.2, SaturatedFat 1.4, Cholesterol 84, Sodium 709.5, Carbohydrate 13.4, Fiber 3.2, Sugar 9.2, Protein 33

ROASTED FISH WITH BLOOD ORANGE AND FENNEL

Roasted Fish With Blood Orange and Fennel image

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 fennel bulbs
2 limes
4 whole, cleaned black bass or other mild, flaky fish (about 1 1/4 pounds each)
3 tablespoons plus 4 teaspoons extra-virgin olive oil, more for drizzling
1 teaspoon coarse kosher salt, more as needed
Black pepper, as needed
1 blood orange, thinly sliced
2 garlic cloves, thinly sliced

Steps:

Heat oven to 450 degrees. Line a large, rimmed baking sheet with foil; have ready a second rimmed baking sheet.
Trim the tops from the fennel bulbs and coarsely chop 1/4 cup of the fronds; discard the stalks. Remove the outer layers of the fennel and halve each bulb through the root end. Thinly slice each bulb. Thinly slice one of the limes and quarter the other.
Pat each fish dry and coat each lightly with a teaspoon oil. Generously season fish inside and outside with salt and pepper. Transfer fish to the foil-lined baking sheet. Stuff each cavity with slices of lime and orange, fennel fronds and garlic.
Toss sliced fennel with 3 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread on the remaining baking sheet. Transfer fish and fennel to the oven; roast fennel, tossing occasionally, until golden and tender, about 15 minutes. Bake fish until it is just opaque, 15 to 20 minutes. Serve fish drizzled with more olive oil and squeeze fresh lime juice on top. Serve with fennel on top or alongside.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 6 grams, Protein 103 grams, SaturatedFat 3 grams, Sodium 924 milligrams, Sugar 8 grams