Roasted Farm-Raised Barramundi with Fennel and Orange

This dish was delicious and it looked beautiful. I'd definitely give it a 10 for presentation. If you're having a dinner party and want something that looks impressive on the table, this is it. Now, I of course used tilapia instead of barramundi. But it's a white fleshed, sustainably raised fish if you're interested in eating "green". The only difficult part of the recipe deals with the oranges. I wasn't patient enough to totally cut off all the pith and membranes. I would recommend peeling and then cutting off the pith with the orange intact. Then either leave it at that, or do a little trimming. You can do this step up to 4 hours ahead.

Bon Appetit, February 2009
4 Servings

2 tsp fennel seeds
1 1/2 tsp coarse kosher salt
5 Valencia oranges
4 1/2 tbsp extra-virgin olive oil, divided, plus additional for brushing
2 medium fennel bulbs, trimmed, halved through core, sliced, plus a few fronds for garnish
2 garlic cloves, pressed
1 1 1/2 lb U.S. barramundi fillet with skin or four 6 oz skinless fillets
1 shallot, minced
1/2 c. dry white wine

Toast fennel seeds in heavy small skillet over medium-high heat until fragrant and beginning to brown. Using spice grinder coarsely grind fennel seeds with 1 1/2 tsp coarse salt. DO AHEAD Fennel salt can be made 2 days ahead. Cover and store at room temperature.
Finely grate enough orange peel from 1 orange to measure 1 1/2 tsp; set aside. Using small sharp knife, cut off peel and white pith from 3 oranges. Working over bowl, cut between membranes to release orange segments into bowl. Squeeze enough juice from remaining 2 oranges to measure 1/2 c. DO AHEAD Orange peel, segments, and juice can be made 4 hours ahead. Cover separately; let stand at room temperature.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400 degrees. Brush large rimmed baking sheet with oil. Toss sliced fennel, 1 1/2 tbsp oil, 1 tsp fennel salt, and 1/2 tsp orange peel in large bowl. Transfer to prepared sheet, spreading evenly. Roast fennel on bottom rack until beginning to soften, about 8 minutes.
Meanwhile, brush large shallow roasting pan with oil. Mix 2 tbsp oil, 1 tsp orange peel, and garlic in small bowl. If using fish fillet with skin, place skin side down in pan and brush top with orange-peel mixture. If using 4 skinless fillets, brush both sides with orange-peel mixture and place in pan, spacing apart. Sprinkle fish with 1 tsp fennel salt.
Stir fennel; arrange orange sections around. Transfer fennel to top rack of oven and place fish on bottom rack. Roast until fish is just opaque in center and fennel is tender, about 13 minutes longer.
Transfer fish to platter; tent with foil. Place same pan over 2 burners, heat over medium-high heat. Add shallot; stir until tender, about 2 minutes. Add wine and orange juice; boil, scraping up burned bits on bottom of pan, until reduced to 1/2 c. about 4 minutes. Whisk in remaining 1 tbsp oil. Season sauce with 1/2 tsp fennel salt, adding more to taste if desired. Arrange fennel and oranges around fish on platter. Pour sauce over, sprinkle with reserved fronds, and serve.