For ➍8 whiting fillets*
2 oranges
10 cl olive oil
1 ts fennel seeds
1 leek
salt & pepper
Press the juice from 1 orange. Mix with olive oil.
Put half of the mixture in a bowl. Add fillets and let marinate for 15 m in refrigerator**.
Set rest of mixture aside. Grind fennel seeds. Preheat oven to 200°C.
Take the fillets and dip them dry. Put them in a oven-proof dish. Add pepper, salt and ground or crushed fennel seeds. Cook for 12 m.
Meanwhile, remove peel and white skin from second orange. Cut into sections. Clean the leek and cut into very small rings. Mix orange slices and leek rings with some of the remaining oil/juice mixture. Put the salad on 4 plates. Put 2 fillets on each plate. Sprinkle with remaining oil/juice mixture. Decorate with some cut olives.
Serve with lukewarm pasta and a dry white wine***.
*Use any whitefish. Or chicken (will need 20 m cooking or grilling).
**For the marinade, replace half the quantity of orange juice with dry white wine.
***Or, let the fish cool a bit and serve as a summer salad.
Read more on citrus & fennel combination.
