For ➍2 fennel bulbs*
4 tbs olive oil
salt & black pepper
4 chunks monkfish** with skin, 150 g each
juice 1 blood orange
juice 1 lime
100 g cold butter, cut in cubes
Preheat the oven to 200°C.
Slice the fennel. Put the fennel in an oven tin. Sprinkle with half the olive oil. Season with salt and pepper and bake 25 m at 200°C.
Heat the remaining olive oil in a pan. Bake the monkfish on the skin side. Set aside and keep warm.
Pour the juices in a sauce pan. Reduce to half.
Lower the heat. Beat the butter into the juice until the sauce becomes thick and shiny. Season with salt and pepper.
Serve catfish with blood orange sauce and roasted fennel. Decorate with a slice of blood orange.
*Or use green asparagus.
**Or an another firm fish.
