Ben Devlin’s Roasted Flathead with Orange and Fennel Salad

Name: Roasted Flathead with Orange and Fennel Salad
Prep time: 30 min
Cook time: 30 min
Total time: 50 min
Cuisine: International, French, Australian
Ingredients: 1 fennel bulb; 2 oranges; 400 g skinless flathead fillet (substitute grouper, Snapper , barramundi or salmon); Salt; Pepper; 50 ml olive oil; 25 g butter; 2 witlof (substitute baby cos lettuce); 2 chives

Ben Devlinʼs Roasted Flathead with Orange and Fennel Salad recipe tastes incredible. See ingredients & method below.

A fresh and simple way to prepare a fillet of fish with stunning results.

Baking the fish in a paper package with aromatic herbs is a classic French style of cooking called 'en papillote'. But don't be fooled, it's a simple way to make a single dish that can serve a family. ... More

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Pairs with

Semillon

Sherry

Roasted Flathead with Orange and Fennel Salad

Ingredients

1 fennel bulb
2 oranges
400 g skinless flathead fillet (substitute grouper, Snapper, barramundi or salmon)
Salt
Pepper
50 ml olive oil
25 g butter
2 witlof (substitute baby cos lettuce)
2 chives

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Method

Tips

Pick the fennel fronds and reserve them to garnish. Chop the stalks into thin slices and set aside. Slice the bulb in half and cut out the core, then thinly slice and rinse under cold water. Drain and keep in a separate container.
Peel the skin from the orange and reserve, then cut away the pith of the orange and discard. Cut the flesh into thin segments, trying to avoid the core, and keep the segments in the fridge.
Preheat oven to 140°C fan-forced (160°C conventional).
Take a sheet of baking paper approximately 30cm x 60cm, and fold the top to the bottom to create a crease across the middle. Open up the sheet so it's in a single layer and place in the benchtop.
Just to one side of the crease, place the chopped fennel stalk and the orange skin, making a base for your fish.
Season the fish with salt, pepper and a little olive oil, and place it on the fennel and orange skin. Cut the butter into slices, and place it on top of the fish.
Fold the paper over the fish and then roll the edges back in towards the fish to seal the package as much as possible.
Place it on a baking tray and cook in the preheated oven for 12-18 minutes until fish is cooked through. This will depend a lot on the size and texture of the fish – a thin piece that feels soft (like snapper or whiting) will cook quickly, while a thicker piece or a firmer fish (like grouper or barramundi) will take a bit longer. To check, a thermometer inserted in the middle of the fish should read 49°C-55°C. Otherwise, if you do not have a thermometer, if the fish flesh flakes easily with a fork, it is done.
While the fish is cooking, cut open the leaves of the witlof and chop the reserved fennel fronds and chives.
For presentation, it’s a great idea to leave the package closed until you place it on the table to serve your guests, so they can all smell the aroma of the parcel opening. Make sure to serve it on a platter to catch any juices.
After opening the fish parcel, scatter the witlof leaves, sliced fennel, orange segments and chopped herbs around the fish, then drizzle with olive oil.

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