This recipe is adapted from Sunset Magazine, one of my favorites for great meals. It uses the fronds, bulb, and seeds of fennel...and the slaw is the best part! So bright and refreshing and would also go great with fish tacos, grilled chicken, or country BBQ.
1. Pre-heat oven to 400 degrees F. Toast fennel seeds in a 12-in. nonstick frying pan over medium-high heat until fragrant, about 1 minute. Set aside 1/2 tsp. Finely grind remaining seeds with 3/4 tsp. salt and 1/2 tsp. pepper in a mortar or clean coffee grinder. Rub mixture evenly all over fish and place in 9inch baking dish. Drizzle 2 tbsp Blood Orange Extra Virgin Olive Oil over (and under) the fish. Bake in oven for 15-20 min or more depending on thickness of fillets.
2. Meanwhile, chop enough fennel greens to make 3 tbsp. Tear off any remaining small fronds; set aside. Trim and discard fennel stalks and any tough outer layers from bulb. Cut bulb in half lengthwise, core, and slice very thinly crosswise.
3. In a large bowl, combine cabbage, sliced fennel, and chopped fronds.
4. In a small bowl, whisk together 3 tbsp. Blood Orange Extra Virgin Olive Oil, the lemon zest and juice, orange zest, reserved 1/2 tsp. whole fennel seeds, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Pour dressing over cabbage mixture and toss until well combined. Add orange segments and 3 tbsp. chives and toss gently. Set aside.
5. Spoon slaw onto 4 plates. Top each mound with a fish fillet. Sprinkle with reserved fennel fronds and remaining 1 tbsp. chives.
*Also delicious served with basmati or brown rice.