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In the Southern Hemisphere, during June, July and August, we will be eating:

Fruits:
Apples – Avocados – Dates – Grapefruit – Gooseberries – Granadillas – Guavas
Lemons – Limes – Melon – Naartjies/Mandarin – Oranges – Pawpaws or Papayas
Pears – Pineapples – Strawberries

Vegetables:
Asparagus – Beetroot – Broad beans – Broccoli – Brussels sprouts – Cabbage
Carrots – Cauliflower – Celery – Fennel – Jerusalem artichokes – Kale spinach
Marrows – Mushrooms – Parsnips – Pumpkin – Radishes
Spinach – Turnips – Watercress

Throughout winter I will use these ingredients as inspiration for some lovely recipes.
The first one uses oranges and fennel in and easy recipe with Angelfish.

Angelfish with braised fennel and orange sauce (serves2):

280 ml orange juice
2 tsp chopped garlic ( 2 cloves)
handfull fresh chopped coriander
5ml fresh chopped ginger
5ml fresh chopped chillies
1 onion, finely chopped
juice of half a lime
250ml white wine
1 cup good quality liquid chicken stock 
2 fennel bulbs + stems, cut length-wise into pieces.
2 fillets angelfish
olive oil
salt and pepper

Heat some olive oil (about a tablespoon) in a large saucepan. Add the fennel, some salt and pepper, and sauté for 4 minutes.

Lower the heat, add the stock and white wine and simmer, covered for 30 – 40 minutes. If the liquid cooks off too quickly, add some more. It’s ready when the liquid has mostly cooked away and the fennel is tender and starts to brown and caramelize slightly at the bottom of the pan

Preheat your oven to 180 degrees celsius.

In a small pot, saute the onion in a bit of olive oil till glassy. Add the garlic, ginger and chilli and saute for a further 3-4 minutes. Add half the orange juice and simmer till it has mostly cooked away. This takes 10 -15 minutes depending on your pan and oven. Add the rest of the orange juice and simmer for a further 6-10 minutes. Add the fresh coriander and lime juice and stir through.

Place your angelfish in a roasting dish and drizzle with olive oil, salt and pepper. Bake for 6 – 8 minutes or until just cooked. Angelfish is very delicate and easy to overcook, so be careful! Nobody likes to eat cardboard 🙂 You can even wrap the fish in foil to seal in flavour and keep it succulent. Also minimizes the washing up…

Serve the fish on the fennel and spoon over some orange coriander sauce. Seasonal, succulent and tasty. Healthy too!

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