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The Medium Bodied Dry White Wines
were judged with Snapper Fillets with Orange and Fennel Sauce


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As presented by Celebrity Chef MICHAEL MANNERS

4 Serves

Ingredients -

2 large or 4 small snapper fillets

2 tbsp olive oil

finely grated rind of 1 Orange

finely grated rind lemon

olive oil and finely sliced fennel bulb (reserve the fennel fonds)


  tsp fennel seeds

100ml Orange juice

75ml lemon juice

180gm butter diced



1. Preheat the oven to 200C.

2. Line a baking tray with baking paper.

3. Season the fish fillets, and spread the rinds evenly over them.

4. Adding the oil, bake fish for 8 - 10 mins or until just cooked.


1. Whilst the fish bakes, make up the sauce.

2. Dry fry the fennel seeds for 30 seconds and then add the fruit juices.

3. Whisking in the butter to make up the sauce, adding the sliced fennel and fonds at the last moment.


To Serve -

Plate the fish and pour on sauce to serve. Garnish with fennel fonds and orange segments.


Click to review previous Chefs’ food recipes for this Category of Wines.

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