SPEND OVER £125 FOR FREE SHIPPING TO MOST UK POSTCODES

 

I CAME ACROSS THIS RECIPE SOME TIME AGO AND HAVE HAD IT IN MY "TO DO'S" EVER SINCE - BLOOD ORANGE SEASON IS JANUARY TO MARCH SO NOW IS THE PERFECT TIME. I DID IT FOR SUPPER LAST WEEKEND AND AS WELL AS BEING SERIOUSLY GOOD IT FELT INCREDIBLY HEALTHY

4 SEA BREAM FILLETS, 2 BULBS FENNEL, 100ML EV OLIVE OIL, 4 BLOOD ORANGES, DASH WHITE BALSAMIC, DILL, SEASONING

FIRST SLICE THE FISH AT AN ANGLE AS YOU WOULD SMOKED SALMON - PLACE THE SLICES ON TO A PLATE AND PUT IN THE FRIDGE UNTIL READY TO SERVE.

CHOP THE FENNEL IN TO THIN SLICES, PLACE IN A BOWL AND DRIZZLE WITH OLIVE OIL.

TAKE THE SKIN AND PITH OFF THE ORANGES - YOU WANT TO CATCH ALL THE JUICE SO MAKE SURE YOU DO THIS OVER A PLATE - THEN CUT THE INDIVIDUAL SEGMENTS FROM EACH ORANGE AND PLACE IN TO A BOWL - YOU SHOULD HAVE A GOOD AMOUNT OF ORANGE JUICE. FOR THE DRESSING WHISK THE OLIVE OIL AND A DASH OF WHITE BALSAMIC IN TO THE ORANGE JUICE AND SEASON TO TASTE.

TO SERVE PLACE THE FISH ON TO A PLATE AND ADD THE FENNEL SLICES AND ORANGE SEGMENTS ON TOP. SPOON OVER THE DRESSING AND DECORATE WITH DILL. SERVE WITH WARM BREAD.

Older Post
Newer Post
Close (esc)

KEEP UP TO DATE WITH FINO NEWS

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Basket

Your basket is currently empty.
Shop now