Roasted Farm-Raised Barramundi with Fennel and Orange

Name: Roasted Farm-Raised Barramundi with Fennel and Orange
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons coarse kosher salt; 118 milliliters dry white wine; 680 grams U.S. barramundi fillet with skin or four 6-ounce skinless fillets; 2 mediums fennel bulbs, trimmed, halved through core, sliced, plus 3 fronds for garnish; 2 teaspoons fennel seeds; 2 garlic cloves, pressed; 5 Tbsps extra-virgin olive oil, divided, plus additional for brushing; 5 Valencia oranges; 1 shallot, minced

Roasted Farm-Raised Barramundi with Fennel and Orange is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains approximately 34g of protein, 17g of fat, and a total of 427 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have olive oil, wine, garlic cloves, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Toast fennel seeds in heavy smallskillet over medium-high heatuntil fragrant and beginningto brown. Using spice grinder,coarsely grind fennel seeds with1 1/2 teaspoons coarse salt. DO AHEAD: Fennel salt can be made2 days ahead. Cover and store atroom temperature.

Ingredients you will need

Fennel Seeds

Salt

Fennel

Toast

Finely grate enough orangepeel from 1 orange to measure1 1/2 teaspoons; set aside. Usingsmall sharp knife, cut off peeland white pith from 3 oranges.Working over bowl, cut betweenmembranes to release orangesegments into bowl. Squeezeenough juice from remaining 2oranges to measure 1/2 cup. DO AHEAD: Orange peel, segments,and juice can be made 4 hoursahead. Cover separately; letstand at room temperature.

Ingredients you will need

Orange Zest

Orange

Juice

Equipment you will use

Knife

Bowl

Position 1 rack in top thirdand 1 rack in bottom third of oven;preheat to 400°F.

Equipment you will use

Oven

Brush largerimmed baking sheet with oil.Toss sliced fennel, 1 1/2 tablespoonsoil, 1 teaspoon fennel salt, and1/2 teaspoon orange peel in largebowl.

Ingredients you will need

Orange Zest

Fennel

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Transfer to prepared sheet,spreading evenly. Roast fennelon bottom rack until beginning tosoften, about 8 minutes.

Meanwhile, brush largeshallow roasting pan with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Roasting Pan

Mix 2 tablespoons oil, 1 teaspoonorange peel, and garlic in smallbowl. If using fish fillet withskin, place skin side down in panand brush top with orange-peelmixture. If using 4 skinless fillets,brush both sides with orangepeelmixture and place in pan,spacing apart.

Ingredients you will need

Fish Fillets

Garlic

Orange

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle fish with1 teaspoon fennel salt.

Ingredients you will need

Fennel

Fish

Salt

Stir fennel; arrange orangesections around.

Ingredients you will need

Fennel

Transfer fennelto top rack of oven and place fishon bottom rack. Roast until fish isjust opaque in center and fennelis tender, about 13 minutes longer.

Ingredients you will need

Fish

Equipment you will use

Oven

Transfer fish to platter; tentwith foil.

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Fish

Equipment you will use

Aluminum Foil

Place same pan over2 burners; heat over medium-highheat.

Equipment you will use

Frying Pan

Add shallot; stir untiltender, about 2 minutes.

Ingredients you will need

Shallot

Addwine and orange juice; boil,scraping up browned bits onbottom of pan, until reduced to1/2 cup, about 4 minutes.

Ingredients you will need

Orange Juice

Equipment you will use

Frying Pan

Whiskin remaining 1 tablespoon oil.Season sauce with 1/2 teaspoonfennel salt, adding more to tasteif desired. Arrange fennel andoranges around fish on platter.

Ingredients you will need

Fennel

Sauce