Hands-on Time
15 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 6 ounces fish and 2/3 cup fennel mixture)
Photo: Justin Walker; Styling: Kaitlyn du Ross

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Remove fronds from fennel bulb; finely chop fronds to measure 1 tablespoon. Remove and discard stalks. Thinly slice fennel bulb. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add sliced fennel and garlic to pan; sauté 6 minutes or until lightly browned, stirring frequently. Stir in 1/4 teaspoon salt. Remove pan from heat; cool 5 minutes.

Step 3

Score skin of each fish with 3 diagonal cuts. Combine remaining 1 tablespoon oil and lemon juice, stirring with a whisk. Rub inside flesh of each fish with half of lemon juice mixture; drizzle outside of each fish with remaining half of lemon juice mixture. Sprinkle inside flesh evenly with remaining 1/2 teaspoon salt and pepper. Place both fish on a parchment-lined jelly-roll pan coated with cooking spray. Place half of fennel mixture and 4 orange slices inside each fish.

Step 4

Roast at 400° for 30 minutes or until fish flakes easily when tested with a fork; let stand 5 minutes. Sprinkle reserved fennel fronds over fish.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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