Serves 2
Ingredients
2 fennel bulbs (reserve leaves for garnish)
3 cups fresh orange juice
1 tablespoon oil
1 leek, washed and cut into 1⁄2-inch-thick coins
Salt and pepper to taste
2 (5-ounce) grouper fillets
Fresh microgreens for garnish
Instructions
Cut fennel into wedges and place into a saucepan. Add orange juice and salt. Cook over low heat until fennel is soft and tender. Remove fennel and set aside. Cook orange juice until reduced to half.
Heat oil in sauté pan and add leeks, salt and pepper to taste. Sear one side of leeks then flip and sear the other side. Set aside.
Preheat oven to 350°. Season grouper with salt and pepper. Heat 1 tablespoon oil in sauté pan over high heat and add grouper. Sear and baste fillets for several minutes, then bake in oven for 8-12 minutes at 350 degrees. Remove from oven and let fillets rest.
To serve, divide fennel wedges between 2 plates, then place leeks next to fennel. Stack wedges
slightly to create height. Place grouper on top of fennel wedges. Pour sauce alongside grouper.
Garnish with fresh microgreens and fennel leaves.
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