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
Continue After Advertisement
Ingredients
-
2
Minniola oranges
-
12
Kalamata olives with pits
-
1
Fennel bulb
-
2 tablespoons
sliced onion
-
4 tablespoons
olive oil
-
6
roasted garlic cloves
-
12 ounces
Rockfish fillet
-
1/2 cup
plain yogurt
-
1 splash
spanish olive oil
-
Pinch
Sea Salt
Directions
-
In a lg skillet, begin to saute onions in 2 Tbl. olive oil.
-
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.
-
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.
-
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.
-
Divide veggies and rockfish fillet onto 2 plates placing fennel so it is backdrop for olives, orange segments.
-
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.
See what other Food52ers are saying.