The salad brings bright, fresh Mediterranean flavors to this simple fish dish. A mandoline slices fennel evenly.
1 medium fennel bulb with stalks
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) yellowtail snapper fillets
1/2 teaspoon fresh thyme leaves
How to Make It
Peel and section oranges over a bowl, reserving 2 tablespoons juice. Thinly slice fennel bulb; chop 1 teaspoon fronds. Discard stalks. Place orange sections and sliced fennel in a medium bowl. Combine reserved juice, fronds, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk. Drizzle juice mixture over fennel mixture; toss well to coat. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and thyme. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with fennel salad.
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This was pretty good. I had used the bulb for fennel in another dish, so I used the stalks here. The salad was good and the fish was great too. But I think I wouldn’t serve them together again because the fish was so tender and the salad pretty hardy. A thicker fish would be a better match.
Very simple and easy to make. I am not much of a fruit in savory dishes person - but this actually was tasty. However, I thought that the dressing might need something of a 'zing' added to it. I might add a little white balsamic when I make this next time.
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