finely grated zest and juice 1 lemon
juice 1 small orange
2 cloves garlic, crushed
1 teaspoon honey
¼ teaspoon chilli flakes
¼ cup olive oil
sea salt and freshly ground pepper
Fish and salad
4 x 150 gram fillets firm white fish
1 fennel bulb, very thinly sliced, fronds reserved
small handful flat-leaf parsley
2 tablespoons capers
16 black olives, halved and pitted
2 tablespoons olive oil
Dressing: Whisk all the ingredients together and season.
Fish and salad: Cut each fish fillet into 2-3 pieces and place in a shallow dish. Pour over half of the dressing, turning to coat. Leave for 10 minutes.
Remove all the peel and white pith from the oranges, using a small sharp knife, then cut into thin rounds and set aside. Place the fennel, parsley, capers and olives in a bowl and toss with enough of the remaining dressing to just coat.
Heat the olive oil in a large sauté pan. Cook the fish until golden and just cooked through, adding a little of the dressing it was marinating in to the pan to reduce down and lightly glaze the fish.
To serve: Place a couple of slices of orange on each plate and top with the fish. Arrange the remaining orange slices on top then the fennel salad. Garnish with the reserved fennel fronds and spoon over the remaining dressing.