Baked rockfish with fennel and blood oranges

Baked rockfish with fennel and blood oranges - caramelized fennel, roasted blood oranges and juicy white fish fillets - you get a burst of citrusy, fresh flavors, and a vibrant, delicious dinner that's sure to impress, and is quick and easy to make.

Course Main Dish

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2

Calories 403 kcal

Author Viktoria

Ingredients

3 baby fennel bulbs, or 1 big one
1 red onion
2 blood oranges + 1 clementine
3 tbs coconut oil
2 rockfish fillets
2 tsp crushed fennel seeds, divided
juice and zest from 1 lemon

Instructions

Cut the tops and bottoms of the fennel bulbs, and then cut vertically into 1/4-inch thick slices. Reserve the fronds for later.
Cut the red onion horizontally into 1/4-inch slices.
Cut the blood orange and/or clementines into thin slices
Melt the 3 tbs of coconut oil and pour over the fennel, onion and oranges
Spread the vegetables into a single layer on a roasting pan, sprinkle 1 tsp of crushed fennel seeds, a pinch of salt and pepper, and roast in a 400 oven for 20 minutes.
Salt and pepper the fish fillets liberally, then sprinkle with the other 1 tsp of crushed fennel seeds.
Lay the fish fillets over the vegetables and return to the oven for another 10-15 minutes or until the fish is cooked through.
Serve with a splash of lemon juice, and lemon zest, and the reserved fennel fronds (or use chopped dill)