FREE DELIVERY ON ORDERS OVER £75

 

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.

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