Roasted Farm-Raised Barramundi with Fennel and Orange

Roasted Farm-Raised Barramundi with Fennel and Orange
Photo by Kana Okada and Craig Cutler

Ingredients

  • 2 medium fennel bulbs
  • 2 cloves garlic
  • 2 teaspoons fennel seeds
  • ½ cup dry white wine
  • 1 ½ teaspoons coarse kosher salt
  • 1 1 1/2-pound U.S. barramundi fillet with skin
  • plus additional for brushing
  • + 3 more ingredients
    • 4 ½ tablespoons extra-virgin olive oil
    • 5 Valencia oranges
    • 1 shallot

Toast fennel seeds in heavy small skillet over medium-high heat until fragrant and beginning to brown. Using spice grinder, coarsely grind fennel seeds with 1 1/2 teaspoons coarse salt. DO AHEAD: Fennel salt can be made 2 days ahead. Cover and store at room temperature. Finely grate enough orange...

View full recipe at Epicurious

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