Roasted Fish With Blood Orange and Fennel
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2fennel bulbs
- 2limes
- 4whole, cleaned black bass or other mild, flaky fish (about 1¼ pounds each)
- 3tablespoons plus 4 teaspoons extra-virgin olive oil, more for drizzling
- 1teaspoon coarse kosher salt, more as needed
- Black pepper, as needed
- 1blood orange, thinly sliced
- 2garlic cloves, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
749 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 103 grams protein; 925 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 450 degrees. Line a large, rimmed baking sheet with foil; have ready a second rimmed baking sheet.
- Step 2
Trim the tops from the fennel bulbs and coarsely chop ¼ cup of the fronds; discard the stalks. Remove the outer layers of the fennel and halve each bulb through the root end. Thinly slice each bulb. Thinly slice one of the limes and quarter the other.
- Step 3
Pat each fish dry and coat each lightly with a teaspoon oil. Generously season fish inside and outside with salt and pepper. Transfer fish to the foil-lined baking sheet. Stuff each cavity with slices of lime and orange, fennel fronds and garlic.
- Step 4
Toss sliced fennel with 3 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper. Spread on the remaining baking sheet. Transfer fish and fennel to the oven; roast fennel, tossing occasionally, until golden and tender, about 15 minutes. Bake fish until it is just opaque, 15 to 20 minutes. Serve fish drizzled with more olive oil and squeeze fresh lime juice on top. Serve with fennel on top or alongside.
Private Notes
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Cooking Notes
Suzanne
Delicious! We reduced the recipe, one whole branzini for the two of us, but made the full batch of fennel.
Jacqueline
Made with fresh trout as this was only whole fish I could locate, very showy and impressive presentation, excellent fennel - maybe letting the fish "marinate" with the sliced citrus and garlic for a few hours or overnight would imbue more of the flavor to the flesh? Made with freshly picked blood oranges and limes from our trees, but was expecting more "oomph" based on the delicious filling. Or maybe the dish really needs a branzino or black bass?
adrienne rourke
Made this dish the first time with fennel it was good. Next time I used leeks and I actually prefer the leeks. In the future I will combine the fennel and the leeks.
Alexis Sogl
Cooked with trout! Delicious
Hannah
I don't always love fennel. Can I substitute anything for the fennel instead
Mary Beth Lyles
Great practical recipe. I subbed a shallot for the garlic and it was great. Loved the fennel.
PennB
I roasted 2 cut up apples with the fennel. Their addition paired nicely with the fish.
adrienne rourke
Made this dish the first time with fennel it was good. Next time I used leeks and I actually prefer the leeks. In the future I will combine the fennel and the leeks.
Mary Buford
Such a good and easy recipe! The roasted fennel infused the fish (I used cod). Next time may throw in some onion and more orange and LOTS more garlic!
James
Used 1 lb red snapper because they were the freshest. Easy and delicious preparation. I mixed sliced red onion with the fennel and also made the Kenji crispy roast potatoes. Started them in oven 20 minutes before the fish and fennel, all ready at the same time. Great meal. Thanks Melissa.
Harvey in Oakland
I made it with striped bass and it was great! This was an easy recipe to pull off and had dramatic results. My family picked it clean!
Jacqueline
Made with fresh trout as this was only whole fish I could locate, very showy and impressive presentation, excellent fennel - maybe letting the fish "marinate" with the sliced citrus and garlic for a few hours or overnight would imbue more of the flavor to the flesh? Made with freshly picked blood oranges and limes from our trees, but was expecting more "oomph" based on the delicious filling. Or maybe the dish really needs a branzino or black bass?
Karen
Made the similar stovetop recipe and had the same reaction. The flavors didn’t penetrate or even blend... something is just missing from this recipe. Was going to try the oven version til I saw this comment.
clb
Superb recipe; completely delicious.
Suzanne
Delicious! We reduced the recipe, one whole branzini for the two of us, but made the full batch of fennel.
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