Roasted Tilapia W. Fennel Orange Salsa

Photo: Elizabeth

Ingredients

for the salsa:

2 oranges

1/2 fennel bulb, cut into matchsticks/ thin slices

1/4 red onion, sliced very thin

1 teaspoon chopped parsley

1 tablespoon olive oil

salt, to taste

for the fish:

4 tilapia fillets

olive oil, for drizzling

salt and pepper, to taste

Preparation

For the salsa:

Segment the orange by cutting away the peel and pith from the flesh then holding the flesh over a bowl, slice between the membrane and the fruit to release the segments into the bowl. Once all segments have been removed, squeeze what's left in your hand into the bowl below. Add about 1 Tbsp olive oil, or more, depending on the amount of juice in the bottom of your bowl, and stir carefully with a spoon. Add fennel and onion slices, chopped parsley, and season with a little salt. Set aside and stir before serving:

For the fish:

Preheat oven to 400 degrees. Place fish fillets on a baking sheet. Drizzle with olive oil and liberally season with salt and pepper, on both sides. Place in center of oven and roast about 14 minutes until fish flakes easily when tested with a fork. Serve warm over coconut rice and topped with salsa.