SERVES 2

The fresh flavors of fennel and orange make this simple fish dish shine. You can serve it alone or with a helping of rice

1 navel orange

1 large fennel bulb, fronds reserved for garnish and stalks discarded

2 1/2 tbsp olive oil

1/2 tsp finely chopped fennel seed

2 ( 6-oz) red snapper fillets, with skin

1 tsp fresh lemon juice, or to taste

Garnish: chopped fennel fronds

1.Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tbsp juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.

2.Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 1/8-inch thick slices.

3. Heat 1  1/2 tbsp oil in a heavy skillet over moderately high heat until hot but not smoking, then saute fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes.. Cook fennel over moderately  low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.

4. While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tbsp oil in a nonstick skillet over moderately high heat until just starting to smoke, then saute fish, skins side down, until skin are golden, about 3 minutes. Turn fishover and saute until just cooked through, about 3 minutes more.

5 Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.