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Gusto
Gusto

Steamed Fish with Fennel and Citrus

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  • Serves:

    6

Ingredients

  • 6 pieces of white fish of your choice (6 oz each or 180 g each)
  • ½ shallot, diced
  • 2 red grapefruits
  • 2 blood oranges
  • 1 large fennel bulb, thinly sliced
  • ¼ cup (60 ml) olive oil
  • salt and pepper, to taste
  • ¼ cup (60 ml) fennel fronds

Directions

  1. Preheat oven to 375F (190C).
  2. Remove segments of the grapefruit and blood oranges using a small paring knife and by cutting between each membrane.
  3. Set aside segments in a bowl with fennel and fennel fronds.
  4. In a separate bowl, squeeze out all juice in leftover grapefruit and blood orange flesh, and add olive oil, shallots, salt and pepper.
  5. Whisk together, and slowly add olive oil to make an emulsified dressing
  6. Cut large squares of parchment paper.
  7. Over each square of parchment paper, place a piece of fish, topped with the fennel mixture and dressing.
  8. Tightly wrap the parchment paper around the fish and fold to seal the edges. This will help steam the fish and fennel.
  9. Bake in oven for 14-16 minutes, or until fish is flaky and salad is tender.
  10. Let rest 3-4 minutes before serving.
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    Email