Fish fillet with fennel root salad and olive oil and citrus fruit dressing
ground black pepper
14.4 tbsp extra virgin olive oil
2 large oranges
2 fennel roots (cut into very thin slices)
3 red peppers (cut into strips)
1 sprig of thyme (leaves only)
1tsp brown sugar
the juice & zest of 1 lemon
the juice & zest of 1 orange
½ onion (cut into thin slices)
2.8 oz wrinkled olives (pitted)
Pairs Well With
Step 1: Prepare the fish. Preheat the oven at 220 C, setting it to the grill mode. Arrange the fish fillets on a baking pan lined with baking paper, sprinkle with coarse salt and freshly ground pepper, drizzle with 50g of olive oil and then grill for 6-7 minutes.
Step 2: Prepare the dressing. Put 150g of olive oil, the zest and juice of 1 orange, the zest and juice of 1 lemon, the brown sugar, the coarse salt, the freshly ground pepper and the thyme leaves in a small jar or a shaker. Seal the lid and shake hard, so that the ingredients are combined.
Step 3: Prepare the salad. Peel the 2 oranges using a sharp knife removing the white pith as well at the same time. Then remove carefully each slice of orange in between the inner white pith.
Step 4: Place the orange slices, fennel roots, the peppers, the onion and the olives in a bowl and drizzle with the dressing. Mix very well and set aside.
Step 5: Prepare the dish. Divide the salad in 4 plates, top each dish with 2 fish fillets, one on top of the other, crosswise, and serve.