Fish Steaks with Fennel

By aiati

Ingredients

• Fish:
• 4 fish steaks, such as swordfish, monkfish, salmon, sea bass, tuna (5 or 6 ounces each)
• 1/3 cup fresh lemon juice
• 3/4 cup dry white wine
• 4 garlic cloves, minced or pressed
• Sauce:
• 1 cup dry white wine
• 1 teaspoon ground fennel
• 1 teaspoon dried thyme
• 2 cups chopped leeks, including tender green parts
• Salt and pepper, generous sprinkling
• 3 cups thinly sliced fresh fennel bulb
• Pinch of saffron
• 3/4 cup orange juice

Details

Servings 4
Preparation time 80mins
Cooking time 105mins

Preparation

Step 1

1. Rinse fish, pat dry, and place in a nonreactive baking dish.

2. Combine the lemon juice, wine, and garlc in a cup and pour over the fish. Cover and refrigerate for about an hour, turning once.

3. Preheat oven to 350 degrees.

4. While the fish is marinating, prepare the sauce. Combine the wine with the ground fennel, thyme, leeks, and slat and pepper in a covered nonreactive saucepan. Bring to a boil, reduce the heat, and simmer for 5 minutes. Add the sliced fennel and continue to simmer for about 5 more minutes, until the vegetables are just tender. Crumble in the saffron. Add the orange juice and cook for another 2 minutes.

5. Pour the sauce over the marinated fish steaks, cover, and bake for 25 to 30 minutes. Remove the dish from the oven and turn the oven to broil. Uncover the fish and decorate with the orange sections. Broil for 3 minutes, then serve immediately.