Roasted Farm-Raised Barramundi with Fennel and Orange

Name: Roasted Farm-Raised Barramundi with Fennel and Orange
Yield: 4 Servings
Ingredients: 2 teaspoons fennel seeds; 1 1/2 teaspoons coarse kosher salt; 5 Valencia oranges; 4 1/2 tablespoons extra-virgin olive oil, divided, plus additional for brushing; 2 medium fennel bulbs, trimmed, halved through core, sliced, plus a few fronds for garnish; 2 garlic cloves, pressed; 1 1-1/2-pound U.S. barramundi fillet with skin or four 6-ounce skinless fillets; 1 shallot, minced; 1/2 cup dry white wine

By Jeanne Thiel KelleyPhotography by Kana Okada

December 14, 2008

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Recipe notes