Sauteed Red Snapper Fillets with Fennel and Orange

Ingredients

• 1 teaspoon fresh lemon juice
• 1 large fennel bulb (sometimes called anise)
• 2 ½ tablespoons olive oil
• 1 navel orange
• ½ teaspoon finely chopped fennel seed
• 2 red snapper fillets, with skin
• fennel fronds

Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately. Quarter fennel bulb lengthwise and cut out and discard core. Cut qu...

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