Author Notes
This savory dish is one I make often. It pairs well with fish, scallops, pork, or duck. One pan is all it takes to get a lovely caramelization on veggies and meat. —Becky4T
Ingredients
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2
Minniola oranges
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12
Kalamata olives with pits
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1
Fennel bulb
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2 tablespoons
sliced onion
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4 tablespoons
olive oil
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6
roasted garlic cloves
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12 ounces
Rockfish fillet
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1/2 cup
plain yogurt
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1 splash
spanish olive oil
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Pinch
Sea Salt
Directions
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In a lg skillet, begin to saute onions in 2 Tbl. olive oil.
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Slice the fennel bulb,placing the 2 "center cuts" in to the pan with the onions, slicing remaining fennel more thinly. Add to pan. Add the whole olives. Saute all til well caramelized, stirring frequently,about 10 min.
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Meanwhile zest minniolas and set aside for garnish. Cut each in half and add juice of 3 halves squeezing juice over veggies. Using a grapefruit spoon, section out the remaining half. Lay sections on sauteed veggies. Push veggies to side of pan.
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Add remaining 2 Tble. olive oil to cleared side. Place rockfish fillet skin side up, for 5 min. Gently flip fish and cook for 8 more minutes. The flesh side should be nicely caramelized from the veggies.
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Divide veggies and rockfish fillet onto 2 plates placing fennel so it is backdrop for olives, orange segments.
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Spoon 2 Tble. yogurt between fish and veggies and splash high quality olive oil on all. Sprinkle the minniola zest over all. Sea Salt to taste.
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