Instructions

1. 1

   Sauté fennel in butter and olive oil until caramelized, about 15 minutes

2. 2

   Add orange zest and juice, cook until liquid reduces

3. 3

   Season with salt and pepper, keep warm

4. 4

   Pat fish dry and season

5. 5

   Heat remaining oil in a skillet over medium-high

6. 6

   Sear fish for 3-4 minutes per side until golden

7. 7

   Deglaze pan with white wine

8. 8

   Serve fish over fennel, pour pan sauce over

9. 9

   Garnish with fennel fronds