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🍽️ Fish fillets with oranges, fennel and toasted pine nuts

551 kcal · 30 min · 4 servings

Ingredients

• 600 g red cod fillet (or cod)
• salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 2 tbsp pine nuts
• 500 g fennel
• 2 thin stalks leek
• 4 tbsp oil
• 150 ml vegetable broth
• 2 oranges (juiced)
• 2 tsp grated orange peel (organic)
• 1 orange
• 1 tbsp sugar
• 150 g whipping cream
• 2 tbsp anise liqueur (Pernod)

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fillets dry with a kitchen towel.
3. 3. Cut the fish into small, bite-sized pieces.
4. 4. Season the fish pieces with a pinch of salt.
5. 5. Add some black pepper.
6. 6. Add a splash of lemon juice.
7. 7. Place the pine nuts in a dry pan.
8. 8. Toast the nuts without additional fat.
9. 9. Remove the pan from the heat as soon as the nuts are golden yellow.
10. 10. Set the toasted pine nuts aside.
11. 11. Wash the fennel thoroughly.
12. 12. Remove the tough cores from the fennel.
13. 13. Slice the fennel into paper-thin slices.
14. 14. Wash the leek as well.
15. 15. Clean the leek.
16. 16. Cut the white part of the leek into small cubes.
17. 17. Cut the light green leafy part into diagonal pieces.
18. 18. The leek pieces should be about 4 centimeters long.
19. 19. Heat 2 tablespoons of oil in a pan.
20. 20. Sauté the leek cubes in it for a short time.
21. 21. Add the leek pieces and the fennel.
22. 22. Pour in the broth.
23. 23. Cover the pan.
24. 24. Let the vegetables cook over medium heat.
25. 25. The cooking time is 4 to 5 minutes.
26. 26. The vegetables should be tender-crisp.
27. 27. Season the vegetable mixture with salt.
28. 28. Season the mixture with pepper.
29. 29. Fry the fish pieces in the remaining oil.
30. 30. Fry the fish pieces on all sides.
31. 31. The cooking time per side is 2 to 3 minutes.
32. 32. The fish should be cooked through.
33. 33. Remove the fish pieces from the pan.
34. 34. Keep the fish pieces warm.
35. 35. Peel the orange carefully with a sharp knife.
36. 36. Remove all the white bitter membranes while doing so.
37. 37. Carefully cut the fillets out of the fruit membranes.
38. 38. Catch the released juice in a bowl.
39. 39. Melt the sugar in a clean pan.
40. 40. Use medium heat for this.
41. 41. Wait until the sugar caramelizes.
42. 42. Deglaze the caramel with the collected orange juice.
43. 43. Add the orange peel remnants.
44. 44. Add the cream.
45. 45. Let the sauce come to a brief boil.
46. 46. The sauce should thicken slightly.
47. 47. Season the sauce with a splash of anise liqueur.
48. 48. Season the sauce with salt.
49. 49. Season the sauce with pepper.
50. 50. Add the fish pieces to the sauce.
51. 51. Add the orange fillets to the sauce.
52. 52. Warm the ingredients briefly in the sauce.
53. 53. Spread the sautéed vegetables onto the plates.
54. 54. Place the fish pieces on top.
55. 55. Place the orange fillets on top.
56. 56. Add the warm sauce.
57. 57. Sprinkle the dish with the toasted pine nuts.
58. 58. Serve the dish.

Nutrition per serving

• kcal: 551
• Protein: 35 g · Fett/Fat: 32 g · Carbs: 26 g