Rockfish with Fennel and Orange

Rockfish with Fennel and Orange

Ingredients

  • 1 - 1½ pounds rockfish fillet
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 2 large shallots, sliced into rings
  • 1-2 small fennel bulbs, trimmed, cored, and thinly sliced. Reserve the fronds for garnish.
  • 2 garlic cloves, sliced
  • ¼ cup dry white wine or chicken broth
  • Peel and juice from one orange
  • ½ teaspoon fennel seeds, lightly crushed
  • Salt & pepper, to taste

Instructions

  • Pat the fillets dry, then season liberally with salt and pepper.
  • Heat a large cast-iron skillet over medium-high heat. Add one tablespoon of oil to the hot pan and swirl. 
  • Add the fillets and cook until golden brown, about 4-5 minutes per side. Internal temp should be around 130º. Remove from the pan and keep warm.
  • Add remaining oil to the pan, along with the shallots and fennel, and cook until they start to brown.
  • Add the garlic, fennel seeds, and orange peel, and continue to cook until they become soft and crispy bits begin to form on the bottom of the pan.
  • Add the white wine or chicken broth and deglaze, scraping any crispy bits up from the pan.
  • Add the butter and swirl in the pan to make a nice sauce. Add additional wine and orange juice to taste.
  • Nestle the fillet back into the pan to reheat.
  • Serve garnished with reserved fennel fronds.