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Roasted Fish with Orange and Fennel Salad - Chef Recipe by Ben Devlin

Roasted Fish with Orange and Fennel Salad - Chef Recipe by Ben Devlin


300g-400g fish fillet, skin off (such as grouper, snapper or barramundi – even salmon)
2 oranges
1 head of fennel
2 witlof (head of baby cos also works)
50mL olive oil
25g butter
Salt and pepper
2 sprigs chives
Baking paper


Pick leaves from head of fennel, chop stalks into thin slices. Slice the bulb in half and cut out the core.

Thinly slice the bulb and rinse in cold water, drain and keep in a separate container.

Peel skin for orange and set aside. Cut away pith and cut flesh into thin segments, trying to avoid the core. Keep segments in fridge.

Pre-heat oven to 140 C.

Take a sheet of baking paper about 30 cm x 60 cm, fold the top to the bottom to create a crease across the middle. Just to one side of the crease, place the fennel stem and orange skin, making a base for fish.

Season fish with salt, pepper and a little olive oil. Place on fennel and orange skin, cut butter into slices and place on top.

Fold paper over fish, rolling edges back towards fish to seal the package.

Place on a baking tray and cook in oven for 12-18 minutes. The time depends on the size and texture of the fish; a thin piece that feels soft life snapper or whiting, will cook quickly, a thicker piece or firmer feeling fish (grouper, barramundi) will take a bit longer.

While fish is cooking, cut open witlof leaves, chop fennel leaves and chives.

If possible, leave the package closed until you serve your guests at the table, so they can smell the aroma when they open it. Scatter with witlof leaves, sliced fennel, orange segment and chopped herbs, then drizzle with olive oil.

Chef’s tip:

If you have one, a thermometer in the middle of the fish should read 49 C-55 C if it is cooked, or if the flesh feels flaky, it’s done.

Recipe provided by Pipit