Roasted Barramundi with Fennel and Orange

Serves: 4

Prep Time: 15 minutes

Cook Time: 40 minutes


  • 1 ½ pounds US (Australis) Barramundi fillets with skin or four 6-ounce skinless fillets
  • 2 teaspoons fennel seeds
  • 1 ½ teaspoons coarse kosher salt
  • 5 Valencia orange
  • 4 ½ tablespoons 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, pressed1 shallot, mince
  • ½ cup dry white wine


  1. 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 1½ teaspoons coarse salt. DO AHEAD. Cover and store at room temperature.
  2. Finely grate enough orange peel from 1 orange to measure 1 1/2 teaspoons; 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 cup. DO AHEAD Cover separately; let stand at room temperature.
  3. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush large rimmed baking sheet with oil. Toss sliced fennel, 1 1/2 tablespoons oil, 1 teaspoon fennel salt, and 1/2 teaspoon orange peel in large bowl. Transfer to prepared sheet, spreading evenly. Roast fennel on bottom rack until beginning to soften, about 8 minutes.
  4. Meanwhile, brush large shallow roasting pan with oil. Mix 2 tablespoons oil, 1 teaspoon 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 teaspoon fennel salt.
  5. 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. Add shallot; stir until tender, about 2 minutes. Add wine and orange juice; boil, scraping up browned bits on bottom, until reduced to ½ cup, about 4 minutes.
  6. Whisk in remaining 1 tablespoon oil. Season sauce with ½ teaspoon fennel salt, adding more if desired. Arrange fennel & oranges around fish on platter. Pour sauce over, sprinkle with reserved fronds, and serve.


Recipe by Jeanne Thiel Kelley

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