ORANGE GLAZED BAKED FISH WITH FENNEL AND SAUERKRAUT SLAW

For a quick and healthy dinner, baked fish is a perfect choice. The lightly fragranced orange glaze with added fennel seeds — a balanced companion for a fish. The fish is perfectly paired with fennel, orange and sauerkraut slaw. This dish is just bursting with flavours.

SERVES 2
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber

INGREDIENTS FOR FISH
2 snapper fillets
½ cup freshly pressed orange juice
½ teaspoon fennel seeds
Olive oil
Salt
Black pepper
Orange slices to garnish

INGREDIENTS FOR FENNEL AND SAUERKRAUT SLAW
½ fennel bulb
½ cup Living Goodness Quick Draw Slaw, drained
1 orange, peeled and cut into segments
½ cup walnuts, toasted
½ cup dried cranberries
Extra virgin olive oil
Salt
Pepper
Fennel fronds to garnish
Lemon wedges to serve

METHOD FOR FISH
• Place orange juice in a nonreactive skillet over medium-high heat. Gently boil until the liquid has reduced and syrupy.
• Preheat the oven up to 180C. Place the fish fillet on a lined with parchment paper baking tray. Generously brush the fish fillet with orange glazing. Season with salt and pepper, drizzle with olive oil and sprinkle with crushed celery seeds. Arrange orange slices on top.
• Place the fish in the oven and bake for about 20 minutes or until the fish are cooked. Fish is cooked when it flakes easily, and the flesh is opaque, white throughout.

METHOD FOR SALAD
• Meanwhile, prepare the salad. Thinly slice the fennel bulb using a mandoline slicer.
• In a mixing bowl combine fennel, sauerkraut, dried cranberry, toasted walnuts and orange segments. Season with salt and pepper, drizzle with olive oil and gently toss to combine.

TO SERVE
• Serve with the fish, fennel fronds and lemon wedges.