Grilled dorade with fennel and orange

dorade with orange

I love fish and living in Porto there is always a some good fresh fish to buy. Most fish that you buy in the stores in Portugal are sold as a whole fish. Which is very nice because that way you can see how fresh the fish is and it gives a lot of possibilities on how you want to prepare the fish. Of course it would be easier to just prepare the fish as a whole fish on the grill or steamed, but I think a fish that has been filleted and grilled is more elegant. So I invested in some good sharp knives so I can cut beautiful fillets of my favourite fish.

An easy dish to impress

In this dish I used dorade but any firm white fish would be good for this dish. The flavour combinations of the orange, fennel and hazelnuts work very well with the fish it is a light dish with fresh flavours that works well on a sunny day. A light sauce, which is made with a splash of pomegranate juice combines the whole dish together and gives this dish more dept. With just a few ingredients you can make a dish that will impress on many occasions so let’s get cooking!

Print Recipe
Serves: 2 Cooking Time: 60 minutes


  • 1 fennel bulb
  • 200 ml of orange juice
  • 200 ml of stock
  • 30 ml of pomegranate juice
  • 30 gr of hazelnuts
  • 1 orange
  • 2 dorade fillets
  • 1 tablespoon of butter
  • pinch of salt and pepper



Cut the fennel in slices (about 1 centimeter)


Keep the green of the fennel


Heat the butter in a frying pan


Once the butter is browned a little add the slices of fennel


Add some salt and pepper on the fennel and brown both sides of the fennel on a medium heat


Mix together the orange juice, stock and pomegranate juice


Once both sides of the fennel has a light brown colour add the stock mixture and turn down the heat


Put a lid on the pan and let the fennel simmer for about ten minutes till it is soft and tender


While the fennel is cooking, crush half of the hazelnuts and set the hazelnuts aside


Peel the orange and remove all the white peel, cut into thin slices


When the fennel is soft remove the fennel from the pan and keep warm


Set the heat higher and cook the remaining juices for about 5-7 minutes till you have a nice sauce


At the same time grill the fish filets in a hot pan and season with pepper and salt


Depending how think the filets are this takes about 2 till 3 minutes on each site


Set the plate and start with the sliced orange, fennel and hazelnuts


Lay the fish on top and sprinkle some of the sauce over the dish


Finish the plate with some of the green of the fennel bulb


To get a more Mediterranean flavour you can also use pistachios in this dish instead of hazelnuts.

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