2 oranges

1 fennel bulb, with some fronds, thinly sliced

1 small shallot, thinly sliced

12 dry-cured black olives

1 tsp capers

2 tbsp flat-leaf parsley leaves (optional)

2 tbsp (30 ml) lemon juice

1/3 cup (75 ml) olive oil

1 1/2 lb (675 g) white fish fillets with the skin, cut into 4 pieces

On a work surface, trim off both ends of the oranges. Cut off the peel down to the flesh, then slice the fruit into rounds.

In a large bowl, combine the orange slices, fennel, shallot, olives, capers, parsley, lemon juice and 3 tbsp (45 ml) of the oil. Season with salt and pepper.

In a large, non-stick skillet over medium-high heat, brown the fish, skin side down, in the remaining oil until the skin is crispy. Flip the fish and continue cooking until the desired doneness. Season with salt and pepper. Serve the fish with the orange fennel salad.

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