Sauteed Rockfish with a Salad of Fennel, Green Beans, Sweet Onions & Blood Oranges

A deliciously refreshing salad with crispy fish in a sherry - orange vinaigrette 

Course Main Course
Cuisine American
Keyword Fennel, Oranges, Rockfish
Servings 4


for the fish

  • 1 tsp herbes de Provence
  • 1 tsp piment d'ville
  • 1 tsp sea salt
  • 4 6-oz rockfish (or halibut, cod, salmon, or any other fish)
  • 1 tbsp flour
  • 1 tbsp butter
  • 1 tbsp olive oil

sherry orange vinaigrette

  • 1 tbsp blood orange juice
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil

for the fennel salad

  • 1 head fennel shaved as thin as possible
  • 1 small sweet onion sliced as thin as possible
  • 4 ounces green beans blanched, chilled
  • 2 blood oranges peeled, segmented


for the fish

  1. Mix the herbes de Provence, piment d'ville, and sea salt together in a bowl. Season the fish on both sides, then dredge in the flour. Let sit in flour while heating oil. If you are gluten free simply omit the flour or use alternative flour.

  2. Meanwhile, melt the butter and olive oil together in a saute pan large enough to accommodate the fish filets. When the oil mixture is smoking hot put the fish in skin side down and put some sort of heavy weight on top. I used a cast iron skillet to press the fish down and get the skin crispy. 

  3. Let cook for five minutes over moderate heat, then flip over and continue cooking for another five minutes. The fish is probably done now.

sherry orange vinaigrette

  1. While the fish is cooking make the vinaigrette by putting all three ingredients in a glass jar with a pinch of salt and pepper. Shake vigorously.

for the fennel salad

  1. Mix the fennel, onion, cooked green beans, and orange segments together with the vinaigrette and let sit. You could even make this ahead of time.

finishing the dish

  1. Put a quarter of the salad onto the center of a dinner plate. Top with a piece of fish and enjoy!