Fish Fillet with Fennel and Orange
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tuber / s fennel
- 4 orange (s)
- 4 fish fillet (s) (firm, such as salmon)
- 1 bunch dill
- 100 ml cream
- 100 ml white wine
- salt
- olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C top / bottom heat.
- Clean the fennel and cut into fine strips. Then fry in hot olive oil and season with salt and pepper.
- Fillet the oranges, collecting the juice. Place aluminum foil on a baking sheet and place the fennel on top. Salt and pepper the fish fillets and place on top of the fennel. Spread three quarters of the orange fillets on the fish and garnish with a sprig of dill. Seal the whole thing with the aluminum foil to form a tight package.
- Put in the preheated oven and cook for about 10-15 minutes.
- Now make the sauce in the pan in which the fennel strips were fried. Pour in the orange juice and some white wine and let it boil down. Add chopped dill and cream to taste, season with salt and pepper. Finally add the remaining orange fillets.
- Rice, potatoes or polenta are enough as a side dish.
- Note: If you don`t want to use aluminum foil, you can use parchment paper or baking paper for the packet. If you use lemon juice and salt, this is recommended for health reasons. For some time now there has also been aluminum foil on which the side facing the food is covered with baking paper, which is also recommended.
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