Summary

Ingredients

• 500 g fish fillet (s) (cod fillet)
• 500 g fennel
• 1 onion (s)
• 20 g butter or mararine
• 100 ml vegetable stock (instant)
• 3 orange (s), untreated
• 125 ml whipped cream
• 3 tablespoon sherry, dry
• 4 stalks parsley
• salt
• pepper
• Lemon juice

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Instructions

1. Rinse the cod fillets and pat dry. Cut into strips and season with salt, pepper, and lemon juice.
2. Clean the fennel, cut into thin slices, and set the greens aside. Peel and dice the onion. Melt butter or margarine in a large pan over medium heat. Add fennel and onion, and sauté for 3-4 minutes until softened and translucent. Pour in the vegetable stock and bring to a boil. Remove the fennel and onions with a slotted spoon and keep warm on a plate.
3. Wash the untreated oranges. Grate about 1 teaspoon of zest from one orange and squeeze the juice from 2 oranges. Add the zest, orange juice, and whipped cream to the remaining broth in the pan. Simmer over medium heat for 2-3 minutes to reduce slightly. Season the sauce with salt, pepper, sherry, and lemon juice. Add the fish strips and simmer gently for 5-7 minutes until the cod is opaque and cooked through.
4. Peel and dice the remaining orange. Return the fennel and onions to the pan, add the diced orange, and heat through over medium heat for 1-2 minutes.
5. Wash and chop the parsley and reserved fennel greens. Sprinkle over the fish and serve immediately.