Roasted Farm Raised Barramundi With Fennel And Orange Food
More about "roasted farm raised barramundi with fennel and orange food"
ROASTED FARM-RAISED BARRAMUNDI WITH FENNEL AND ORANGE
From bonappetit.com
- Toast fennel seeds in heavy small skillet over medium-high heat until fragrant and beginning to brown. Using spice grinder, coarsely grind fennel seeds with 1 1/2 teaspoons coarse salt. DO AHEAD Fennel salt can be made 2 days ahead. Cover and store at room temperature.
- Finely grate enough orange peel from 1 orange to measure 1 1/2 teaspoons; set aside. Using small sharp knife, cut off peel and white pith from 3 oranges. Working over bowl, cut between membranes to release orange segments into bowl. Squeeze enough juice from remaining 2 oranges to measure 1/2 cup. DO AHEAD Orange peel, segments, and juice can be made 4 hours ahead. Cover separately; let stand at room temperature.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush large rimmed baking sheet with oil. Toss sliced fennel, 1 1/2 tablespoons oil, 1 teaspoon fennel salt, and 1/2 teaspoon orange peel in large bowl. Transfer to prepared sheet, spreading evenly. Roast fennel on bottom rack until beginning to soften, about 8 minutes.
- Meanwhile, brush large shallow roasting pan with oil. Mix 2 tablespoons oil, 1 teaspoon orange peel, and garlic in small bowl. If using fish fillet with skin, place skin side down in pan and brush top with orange-peel mixture. If using 4 skinless fillets, brush both sides with orange-peel mixture and place in pan, spacing apart. Sprinkle fish with 1 teaspoon fennel salt.
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ROASTED FARM-RAISED BARRAMUNDI WITH FENNEL AND ORANGE
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ROASTED FARM-RAISED BARRAMUNDI WITH FENNEL AND ORANGE
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