Orange dentex with grilled fennel and farro

Ingredients

For 1 serving

• Dentex180 g
• Fresh orange juice60 ml
• Orange zest2 g
• Fennel180 g
• Farro50 g
• Extra virgin olive oil12 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: November – March

Method

1. Put a pan of water on to boil. Rinse the spelt and, when the water boils, salt it and cook the spelt over medium heat for 25 minutes, until tender but with bite; drain.
2. Meanwhile wash the fennel, trim the base and cut it top to bottom into slices about 1 cm thick, so they hold together.
3. Heat a griddle well over high heat and grill the fennel for 3 minutes per side, until striped golden and just tender.
4. Pat the dentex dry and salt it. In a frying pan heat half the oil over medium-high heat and cook the fish for 3 minutes per side, skin side first, until golden and opaque.
5. Pour in the orange juice with the zest and let it reduce for 2 minutes, basting the fish, until the sauce turns syrupy.
6. Dress the spelt and fennel with the remaining oil, thyme leaves, salt and pepper and serve with the fish and its sauce.