Roasted Citrus Fish with Fennel
Serves 2-4

This dish is inspired by the flavors of my travels to South America but in a more simplified and weeknight manner; perfect for the home cook. Fish will always marry well with citrus and salt. There is little you can do to mess this up. Any white, flakey fish such as halibut, cod, or flounder work nicely for this.

1 orange or grapefruit, any variety
1 lb. flakey white fish
Salt, to taste
Extra virgin olive oil
1 fennel bulb, fronds reserved
1 lemon
Preheat oven to 400° F.

Slice citrus into ¼” slices and lay flat on a sheet tray. Season citrus with salt and drizzle with olive oil. Lay fish over fish and season again with salt and olive oil.

Thinly slice fennel and season with salt, olive oil and ½ lemon, juiced. Mound fennel slices over the fish and bake for 10-12 minutes until fish is completely opaque and cooked through.

Remove fish for oven and for good measure drizzle with more olive oil and the remaining lemon juice. Garnish with fennel fronds.

USED IN THIS RECIPE // CLICK TO BUY.

Products

Paesano Olive Oil // $22

This is one of my favorite olive oils. It’s from Sicily and is pretty much available everywhere. It’s about $10 more than standard olive oil but is worth it. If it seems too luxurious, use this sparingly to garnish salads or dip in bread. Noteworthy… olive oil only lasts a year so don’t let it sit too long or it will develop a bitter taste.

Parchment Paper // $6

Once you start using sheets of parchment paper, you’ll never buy it in a roll again. I unbox the stack, lay them flat on a sheet tray and store them above my fridge where no one can see them. Then I use a single sheet before I bake or roast anything on a sheet tray.

Grey Serving Plate // $20

Grey is a trendy neutral so it works en lieu of a traditional “white plate” pretty to stack on a table and effortlessly chic.