Say hello to your new favorite summer fish dish — Spiced Fish with Fennel and Orange Salad. This bright, refreshing plate pairs simply seasoned white fish with a crisp fennel and orange salad that highlights sweet citrus, briny olives, and fresh herbs. It’s light enough for a weeknight dinner yet elegant enough for a date night or a small summer gathering.
The salad relies on very thinly sliced fennel, which has a subtle anise or licorice note that pairs beautifully with juicy orange segments and buttery Castelvetrano olives. For best texture, slice the fennel bulbs as thinly as possible — a mandolin works well, but a sharp knife and a steady hand are perfectly fine. Toss the fennel with a light vinaigrette of extra virgin olive oil and champagne vinegar, then finish with fresh mint, salt, and pepper. Add the orange segments at the end so they remain juicy and intact.
The fish is treated simply: a small blend of kosher salt, black pepper, paprika, red pepper flakes, and oregano creates a warm, slightly smoky crust when pan-seared. Halibut is shown here, but cod or other firm white, flaky fish work equally well. Sear the filets in hot olive oil until a deep brown crust forms and the fish flakes easily with a fork. Serve the fish immediately beside the fennel and orange salad for a contrast of temperatures and textures.
Spiced Fish with Fennel and Orange Salad
45 mins
4
Ingredients
For the Fennel and Orange Slaw:
- 1 large fennel bulb, quartered and very thinly sliced (about 3 cups)
- 2 tablespoons fennel fronds, chopped
- 1/2 cup pitted and torn Castelvetrano olives
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1/4 cup loosely chopped fresh mint leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium navel oranges, peeled and cut into suprêmes (see note)
For the Fish:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- Four 6-ounce filets of halibut, cod, or another white flaky fish (skinless)
- 2 tablespoons extra virgin olive oil (for searing)
Instructions
- Make the slaw: In a large bowl, combine the thinly sliced fennel, fennel fronds, torn olives, extra virgin olive oil, champagne vinegar, chopped mint, kosher salt, and freshly ground black pepper. Toss gently to coat.
- Add the orange suprêmes to the fennel mixture and give the salad one gentle toss so the segments remain intact and juicy. Set the slaw aside at room temperature while you prepare the fish.
- Prepare the fish: In a small bowl, mix the kosher salt, black pepper, paprika, crushed red pepper flakes, and dried oregano to create the spice blend.
- Pat the fish filets dry with paper towels. Evenly season both sides of each filet with the spice blend, pressing gently so the spices adhere.
- Heat the extra virgin olive oil in a large non-stick or heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the filets in a single layer without crowding the pan.
- Sear the fish until a deep brown crust forms and the fish flakes easily with a fork, about 3 minutes per side depending on thickness. Remove the fish from the skillet and let rest briefly.
- Serve each seared filet alongside a portion of the fennel and orange salad. Garnish with additional fennel fronds or mint if desired, and enjoy immediately.
Notes
To make orange suprêmes with no pith or skin, start with a peeled orange. Set the orange on a cutting board and use a thin, sharp knife to cut away the remaining pith and membranes along the sides, revealing the flesh. Then, cut along each side of a segment to release it from the membrane and remove any seeds. This technique yields clean citrus segments that are perfect for salads.
Substitutions and tips: If halibut is unavailable, use cod, haddock, pollock, or another firm white fish. For even thinner fennel slices, use a mandolin; alternatively, sharpen your knife and slice carefully. For extra brightness, add a splash of lemon juice to the dressing or a sprinkle of flaky sea salt over the finished fish.
Make-ahead and storage: You can prepare the fennel and orange salad up to a few hours in advance and keep it refrigerated, but add the orange suprêmes just before serving to preserve their texture. Leftover cooked fish can be refrigerated for up to 2 days and gently reheated or flaked into salads.
Nutrition information is automatically calculated and should be used as an approximation only.
Additional Info
Alex Snodgrass
4
Photography by Eat Love Eats.