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Roasted Farm-Raised Barramundi with Fennel and Orange


Roasted Farm-Raised Barramundi with Fennel and Orange Recipe

Ingredients:
  • 2 teaspoons fennel seeds
  • 1 1/2 teaspoons coarse kosher salt
  • 5 Valencia oranges
  • 4 1/2 tablespoons extra-virgin olive oil, divided, plus additional for brushing
  • 2 medium fennel bulbs, trimmed, halved through core, sliced, plus a few fronds for garnish
  • 2 garlic cloves, pressed
  • 1 1-1/2-pound U.S. barramundi fillet with skin or four 6-ounce skinless fillets
  • 1 shallot, minced
  • 1/2 cup dry white wine
Directions:
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