Fish with orange oil

Ingredients for 2 servings:

• 2 fish fillets (approx. 150 g each), e.g. char or trout, with skin
• 2 tbsp olive oil
• some salt and pepper
• 1 large orange(s), organic, peel and juice
• 1 bulb(s) of fennel
• 1 tbsp oil
• 1 tsp aniseed
• 100 ml vegetable stock
• 1 handful of olives, green or black, n. B.
• some herbs, freshly chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

on fennel and orange vegetables

Wash the orange thoroughly, dry it, and finely grate the zest. Mix the zest with the olive oil and a little salt and pepper, then brush the fish fillets with it. Place the fish skin-side down in an ovenproof dish, drizzle with the orange and olive oil, and cover with cling film. Steam the fish in the oven at 120°C for about 15 minutes until translucent. In the meantime, wash the fennel and cut it in half. Remove the stalk and cut the fennel into fine strips. Heat the oil in a pan and briefly toast the aniseed. Add the fennel and fry briefly. Deglaze with the orange juice and pour in the vegetable stock. Cover and sauté the fennel for a few minutes. Season with salt and pepper, and stir in the olives. Arrange the fennel on two plates and place the fish fillets on top. Sprinkle with the herbs. Rice goes very well as a side dish.