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Roasted Farm-Raised Barramundi with Fennel and Orange
- 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:View on Bon Appetit
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