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Serves/Makes: 6

Ingredients:

• 6 frozen grilled fish fillets seasoned with Italian herbs
• Juice of 3 blood-oranges
• 1 clove garlic
• 1/2 cup (125 mL) olive oil
• Salt and pepper, to taste
• 2 fennel bulbs 1 seeded sweet red pepper, finely diced
• 2 green onions, chopped

How to cook:

• Preheat oven to 425°F (220°C).
• Into a blender, combine blood-oranges and garlic.
• While machine is running at low speed, slowly pour in olive oil, until combined.
• Season oil mixture with salt and pepper.
• Trim top of fennel bulbs.
• Half bulbs lengthwise, then cut bulbs into thin strips.
• Transfer into a large bowl; toss with olive oil mixture.
• Arrange frozen fish fillets onto a lightly oiled baking sheet.
• Transfer into preheated oven; bake until fish just flakes when tested with a fork.
• Divide pickled fennel strips among six serving plates.
• Top each with a fish fillet.
• Sprinkle with red pepper dices and chopped green onions.
• Serve immediately.

This recipe for Grilled Fish Fillets, Pickled Fennel Strips serves/makes: 6

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Main Ingredient: Various Fish
Preparation Method: Baked