Fish fillet with citrus and fennel

Fish fillet with citrus and fennel

Serves 4


4-5 fish fillets
4 bulb fennels, cut in 4 pieces each
3 oranges
1 lemon
1 lime
2 garlic cloves
1 chilli pepper + 1 jalapeno


  1. Wash the fish fillets. Salt and add some lemon and orange zest. Set aside
  2. In a dutch oven, add a generous amount of olive oil. Saute the fennels over high heat. Add some orange, lime and lemon zest and their juices—season with salt & pepper.
  3. Cover the dutch oven with lid and transfer to a preheated oven at 200C for 20-25 minutes, till tender.
  4. In the meantime, slice the peppers, oranges, lime and lemon. Chop the garlic cloves.
  5. Remove fennels from the oven. Place the citrus slices on top, the peppers and garlic.
  6. Add the fish fillets. Drizzle with some extra olive oil, cover with the lid and return to the oven for about 30-40 minutes, at 180C.
  7. Fish is done when it is opaque in colour.

*Recipe adapted from *

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