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PointsPlus Roasted Fennel with Orange Glaze Recipe

PointsPlus Roasted Fennel with Orange Glaze Recipe

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Roasted Fennel with Orange Glaze

Fennel, with its seductive flavor, fills the kitchen with an unmistakable aroma of licorice as it roasts until brown at the edges in this easy and honest side dish. Orange and fennel has always been a natural pairing, and a little marmalade sweetens things up nicely.


  • 2 medium-sized bulbs fennel, cut into ¼-inch-thick slices, green fronds reserved for garnish
  • 2 teaspoons olive oil
  • 1 large navel orange
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon orange marmalade


Calories Per Serving61

Folate equivalent (total)15µg4%

Roasted Cod with Fennel, Garlic & Sherry Recipe by Williams-Sonoma

As you may have noticed, I’ve been posting a lot of salad and soup recipes lately. There’s good reason for this. Laura and I love salads and soup. If I had it my way, I think I’d eat just these two things for the rest of my life. And really, I’m not sure I’d ever have to duplicate a recipe. The possibilities are endless.

The thing is, every once in a while, we get in the mood for something different. And when the mood strikes, we usually turn to seafood. This past week, the mood struck, so I’ll be starting off with this fantastic roasted cod recipe and then following it up with some pretty awesome salmon dishes. Really, one can never have too much salmon.

The Recipe

I’d like to share a really great recipe with you that’s super simple to prepare. There are three parts to it. First is the fennel. Two large fennel bulbs are needed and will become the bedding the fish rests on. Then, there’s the fish. I chose cod because it’s easy to find, but you can use many different types of white fish. In the cookbook Laura and I found this recipe in, the authors used sea bass. Since we’d have better luck finding a unicorn around here, we decided to go with the trusted cod instead. Finally is the marinade. It’s in this sauce that creativity is required because you can make it about a hundred different ways. The fish sits in the marinade for 20 minutes and then it’s poured over everything during the roasting. The final dish is outstanding. It’s tasty, tender and interesting. I truly enjoyed this one.


2 Large Fennel Bulbs
Extra-Virgin Olive Oil
Regular Table Salt
Ground Black Pepper
4 Thick Cod Fillets, 6 Ounces Each
3 Tablespoons Pernod, Sherry or Another Liqueur
2 Teaspoons Garlic, Minced
Zest From 1 Lemon
1 Tablespoon Lemon Juice

Step-by-Step Instructions

I’d like to thank Williams-Sonoma for this recipe. We found it in their incredible Seafood cookbook, which was one of just many really awesome recipes. I’ve had good luck with this cookbook, so thank you again.

Pre-Heat the Oven

Arrange one oven rack so it’s in the center position. Then, turn on the heat to 400 degrees.

Roast the Fennel

Quarter each fennel bulb lengthwise and cut the core from each piece. Then, place the pieces in a medium size bowl, along with 1 tablespoon olive oil. Sprinkle a few pinches of salt and pepper on the fennel and toss so everything is coated.

When finished, arrange the pieces of fennel in a baking tray that measures about 10 inches by 8 inches. This doesn’t need to be exact, it just needs to fit all the pieces of fennel snugly.

I have a hint for you here. Before adding the pieces of fennel to this baking dish, break each piece apart so all of the layers are exposed. Doing this will allow the pieces to roast more thoroughly, which will result in them being more tender.

Add the baking sheet to the oven and let cook for 20 minutes or until the edges of the fennel begin to brown.

Make the Marinade

In a medium size bowl, add 2 tablespoons olive oil, the Pernod, garlic, lemon zest and lemon juice. Whisk these ingredients together well.

Next, place the 4 pieces of cod into another bowl and sprinkle a few more pinches of salt and pepper on them. Then, pour the marinade over the pieces of fish and turn each piece a few times. The goal here is to get everything coated with the marinade well.

Let the fish sit in the marinade for 20 minutes at room temperature.

Arrange the Cod & Fennel and Cook

When the fennel is finished roasting, remove the tray from the oven. Place the 4 pieces of fish on top of the fennel in the same baking sheet.

Next, pour the remaining marinade over the cod and fennel. Add the baking tray back to the oven at 400 degrees for approximately 10 minutes. The fish will be finished when it’s opaque and you can put a fork in it and gently pull it apart.

When it’s done, remove the tray from the oven and sprinkle some of the trimmed fennel fronds on top of each piece of fish.

The Final Dish

To serve, remove each piece of fish carefully and place on a plate. Then, divide the fennel between the 4 plates. As you can see from the photos, this dish looks delicious. I’d say it would be perfect for a fancy evening or a dinner party with guests. It’s definitely got the right look. Enjoy!

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Yum. Love the orange and anise and cinnamon. Reheated extremely well. Very easy.

One more note - re: salt. I used low-sodium soy sauce and skipped seasoning the meat.

This rocked our socks. I braised mine in a slow cooker for 8 hours, and used pork tenderloin instead of shoulder (it's what I had!). This was delicious. My dinner guests loved it, and I loved that it tasted absolutely unique, but not too out there, for unadventurous eaters. I didn't have cheesecloth, so just kept an eye out for the non-edible bits. Served with the parsnip, hazelnut and bacon gratin (also from this site), broccoli with wild mushrooms (also from this site) and roasted potatoes.

I hate to give anything 4 forks, but this came very close. Prepared the recipe almost exactly as written, substituting only parsley for cilantro. This combination of flavors is outstanding. I added almost-cooked brown rice the last several minutes of the braise, which soaked up juices and turned the dish into a complete meal. Will definitely make again.

I made this yesterday afternoon when we were expecting house guests but weren't sure what time dinner would be. It's a great recipe to make and keep warm. The meat was beautifully tender and I appreciated the complexity of the flavors. I cut down on the soy sauce and added a squeeze of fresh orange juice at the end. I thought the cilantro was perfect for the layering of flavors, and to freshen the dish. I served it over mashed Yukon Gold potatoes with broccolini on the side. I'll make this again, definitely.

I just tried this recipe with a venison shoulder (deboned), and it turned out great.

Mmmmm mmmmm mmmm! This dish is amazing. My minor modifications: - I browned the meat longer than called for in the recipe, more like 10 minutes per batch, to get it as brown as possible. - Heeding the other reviewers' warnings, I used only 1/4 cup soy sauce and found the dish to be plenty salty. - I braised the meat for 2 hours instead of 1. - I added more broth when I added the fennel and only braised the fennel for about 20 minutes, as I like my veggies tender-crisp. - I threw in the juice of one orange at the end. I served it with the Sweet Potatoes with Citrus and Brussels Sprouts with Bacon and Thyme (recipes on this site), and found it to be excellent, good enough for company. My husband said it was one of the best dishes I have ever made (and he really likes my cooking). Bravo!

I found to make this truely exceptional - I had to cook the meat for longer than called for. When the meat was starting to fall apart, I helped the process by using a pair of forks to shred the meat, removed the orange peel and other bits that hadn't dissolved. Then after draining some of the liquid, I put the pot back in the oven but this time under the broiler to carmelize, stirring frequently for consistent texture throughout the meat. When done, I drained the liquid entirely and served the meat mexican / fajita style with salsa, guac, spicy chipole sauce for those that like heat, dirty rice etc. A hit everytime!

This was fabulous. I added some red pepper flakes and orange juice, used white wine instead--otherwise followed the recipe. Really, over-the-top great. Served with mashed butternut squash. Yum.

We liked this very much a nice complexity of flavors, and I love fennel in anything. I had only 1# of pork shoulder left, so made only one-third of the recipe, and it came out fine. It should freeze nicely.

The sauce is so aromatic that you can't help but love this dish! Substituted 1 can of vegetarian broth for the chicken broth (because I didn't have enough chicken broth) but I'm sure that didn't make the recipe any different. Extremely flavorful and the pork was "fork" tender. I look forward to serving this at one of my dinner parties. Don't hesitate to make this even though it does take a bit more "prep" time than suggested, but well worth it. Bon Appetit!

I cooked this recipe according to the directions and was very impressed with its subtile, complex flavors. My husband liked it as well. The meat was tender and the fennel was a perfect accompaniment. The sauce was scrumptious. The only hard part, where I live, was finding 3 fennel bulbs, but I did evebtually.

I noticed some said it was too salty, so--since I didn't have an orange--I substituted orange juice for 1/4c of the soy sauce. I only had 2c of chicken broth, so that's all I used and there was still PLENTY of liquid. In fact, after braising it in a covered cast iron pan on the stove top for 2 hours, I then strained the meat, simmered the liquid to reduce it, and added a bit of cornstarch to thicken it up at the end. It was delicious (even without the fresh fennel--I added extra fennel seed--and cilantro).

Absolutely delicious! I used the lite salt soy sauce. The flavors were wonderful.

Both my husband and I thought this dish was delicious. However, I did make some changes. I used a lean cut of pork and trimmed any fat off of it. Also, I did not bother putting the cinnamon stick and anise seeds in a bag, I just threw them in. The cilantro is not really necessary, it doesn't add much flavor, it just looks pretty.

I was intrigued by the combination of flavors in this recipe, but wasn't thrilled with how it turned out. I ended up with too much liquid, and the sauce lacked the vivid flavor I was hoping for.

Braising is an excellent way to make pork shoulder and the meat was very tender, but this combination of ingredients just did not work for us. Fennel and Soy Sauce - never again!

It always amazes me when someone will try a recipe when they do not like a major ingredient--like pork shoulder. And then they give it a bad critique. I love pork shouder--wonderful flavor. And I love all of the other ingredients. Just did not like them in this recipe. I made it the day before, which is great to be able to skim off the fat. Out of 4 of us, 1 thought it was the best beef (?) heɽ ever had.

1/2 cup of soy sauce is an amazing amount of salt---way too salty. The fennel plus the coriander together gave this a foul smell/taste. I really did not like this dish. Pork shoulder has lots of hidden fat pockets/gristle, which always bothers me, and this did not add to its appeal.

This was absolutely delicious. (Really a 3.5. I am very sparing with my 4-fork reviews.) The flavor is just terrific -- it tastes like you went to a lot more trouble than you actually did. It would work equally well for a dinner party or for a busy weekday evening. I followed the recipe exactly, except for that I used star anise instead of anise seed (is there really a difference in flavor?) and used a tea ball instead of cheesecloth, per another reviewer's suggestion. I also skimmed off the fat before adding the fennel. Served with boiled new potatoes and Brussels sprouts.<p> To the reviewer who asked whether this would work as well with chicken or beef: I think that you could use beef and itɽ be ambrosial. Chicken might be too bland to stand up to the spices.

Even without adding any salt to the meat, this dish was too salty, overpowering all the other flavors. The meat was tender and succulent, so it might be worth trying again with reduced sodium soy sauce.

This was delicious! Served the 1st time on rice, even better the 2nd time on mashed potatoes. Perfect winter comfort food.

I made the recipe almost exactly, just used 2 fennel bulbs instead of 3 ($3 each was a little pricey that day!). I also used boneless shoulder "ribs" (country style) as they were on sale that day. It was delicious! I used a tea ball instead of cheesecloth--very easy. I found a better source for fresh fennel, and can't wait to make it again!

We just had this great dish, prepared exactly as prescribed, except for a little extra garlic. My wife claims it's my inability to grow up and follow instructions, while I beleive it is my last vestage of rebel with a cause attitude. I would like to try it on a cold, rainy winter day, but who would have guessed it would be a bright and shiny and 72 degrees on 1/31/04 in Northern California. I did'nt add any salt and used low salt soy, and the sauce was still a tad salty. The pork was sooo tender and tasty. The only thing I will change is to skim the fat off the braised pork before one adds the anice/fennel root. Otherwise it's a keeper and a great meal for a tight budget.

This is a keeper! I would love to make this in the dead of winter for company. Like the cook in San Francisco, I didn't have fresh anise (my Safeway didn't have any) and threw in a handful of fennel seed. This was delicious served with baby brussel sprouts and roasted potatoes. Also did away with the cheesecloth and just put in cinnamon and anise seed.

  • 4 medium-sized heads fennel
  • 25g/1oz butter
  • 1 rounded tsp granulated sugar
  • 275ml/10fl oz medium cider
  • 55ml/2fl oz cider vinegar

To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at the other end, keeping the bulb intact, and remove any tough or brown outer layers, then slice across each bulb to cut it in half.

Then place the fennel in a fan steamer set in the saucepan with 2.5cm/1in of boiling water under it. Cover and steam for 10 minutes, then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat.

Next melt the butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. Keeping the heat fairly high, brown it for five minutes, then turn the pieces over and brown them on the other side for another three minutes.

Now combine the cider, cider vinegar and a little salt, and pour this into the pan then, keeping the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. After that turn the fennel over again. Then continue to cook for a further 20-25 minutes (this time uncovered). Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer.

When the fennel is tender enough, raise the heat so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish.

Recipe Tips

Equipment and preparation: You will need a wide saucepan with a lid, about 23-25.5cm/9-10in in diameter, into which the trimmed fennel will fit snugly.

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Whole Roasted Duck with Blood Orange Glaze

We’ve been really into whole-roasting things lately and this was a recipe we have been dying to tackle for years! Marc’s parents make a similar recipe a lot and they always rave about how amazing it is, and also how easy. So one cozy Sunday this winter, we finally decided we were up to the challenge. For those who are still dubious, check out our simple step-by-step photos below to ease your uncertainty.

Of course we started by mastering the duck itself, but we couldn’t just stop there! Believe it or not, the rest of the dish we dreamed up on the fly as we went along. The duck sweats out a lot of duck fat as it roasts so we figured we’d put some of that to good use. (The rest we refrigerated and saved for more duck fat recipes to come see our Duck Fat Mushrooms for example!)

For starters, the blood orange glaze was our personal touch on the dish and seriously, SUCH a good call. It elevated this duck from amazing to beyond amazing.

And since we love making theme dinners (surprise, surprise) everything else on the plate is also duck-influenced. At first glance, you might think it’s overload, but the symphony of tastes and colors is what makes this dish so excellent. The duck fat rainbow chard and duck fat potatoes both compliment each other, and the star of the dish, so well.

Meals like this are your opportunity to be as creative as you want. You start with such a simple protein – a whole roasted duck – but the sky is the limit. We love putting our heads together to come up with unique ways to pair ingredients and craft dishes that have so many dynamic flavors, textures and colors. Every element of this place can fly solo and be just as terrific, but together, they are the dream team!

1. Using a small, sharp knife, peel the orange over a bowl, removing the white pith and skin, saving any juice.

Cut out each segment, then squeeze remaining juice from the rest of the orange.

2. To make the dressing, whisk the lemon juice with 3 tbsp of the orange juice, mustard, sea salt, pepper, cumin and olive oil until smooth.

3. Shave the fennel as finely as you can lengthways (a mandolin or slicer is good for this), and toss the fennel in the dressing with the orange segments, radish, olives, rocket (or watercress), mint and dill (or fennel fronds).

4. Place on dinner plates and scatter with walnuts and pomegranate seeds. Drizzle with any remaining dressing and serve.

Tip: Don't dress the salad too far ahead or the fennel sort of dies.

  • 5 medium-large beets (red or golden)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 small head of fennel (fronds reserved)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons freshly squeezed orange juice
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon balsamic syrup–not to be confused with regular balsamic vinegar (plus additional syrup for garnishing)*
  • 1/4 teaspoon kosher sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 navel oranges, segmented

Whipped Ricotta:

  • 1/2 cup fresh whole fat ricotta
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Recipe Summary

  • ½ cup orange juice
  • ½ cup vegetable oil
  • 1 teaspoon grated orange zest
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 4 skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C).

Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish pour orange juice mixture over chicken.

Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Whole Roasted Orange- and Soy-Glazed Duck

Excerpted from B์o, by Josef Centeno and Betty Hallock. Reprinted with permission from Chronicle Books. All rights reserved.

Yield: 4 servings

Prep Time: 10 minutes, plus resting time

Cook Time: 2 hours and 20 minutes, plus resting time

Total Time: 2 hours and 30 minutes, plus resting time


1 garlic clove, finely chopped

1 teaspoon fresh thyme leaves

½ teaspoon freshly ground black pepper

Pinch of red pepper flakes


1. Toast the cumin, caraway, and coriander seeds in a small, dry frying pan over medium heat, stirring occasionally, until fragrant, about 2 minutes. Grind the spices to a coarse powder in a spice grinder or with a mortar and pestle.

2. Mix the ground spices with the salt, garlic, thyme, sugar, black pepper, and cayenne pepper in a bowl or container large enough to hold the duck. Set aside.

3. Score the breast side of the duck: Make diagonal slices ¼ in (6 mm) apart with the tip of a very sharp knife, cutting through the skin and fat across the entire breast, but being careful not to cut through to the meat. Turn the bird around and cut slices ¼ in (6 mm) apart in the opposite direction, creating a diamond pattern.

4. Prick or score the legs all over. Rub the duck all over with the spice seasoning and refrigerate, uncovered, for 4 hours. Rinse the duck to remove the seasoning (otherwise it will be salty) and pat dry with paper towels. Put the duck back in the refrigerator, uncovered, for 12 to 24 hours (preferably 24 hours so that the duck skin is very dry).

5. Heat the oven to 425°F (220°C). Put the duck on a rack in a roasting pan, breast side up, and roast for 45 minutes. Carefully turn the duck over so that it's breast side down. Prick around the legs with the tip of a knife or tines of a fork and roast for 45 minutes more.

6. Turn the duck over again to breast side up, prick the breast and legs, and roast until the skin is crispy, about 40 minutes. This is going to depend a lot on your oven. If it isn't crispy, you can increase the heat to 500°F (260°C) and roast for an additional 10 minutes.

7. Meanwhile, put the cloves, cardamom seeds, soy sauce, orange juice, honey, baharat, and red pepper flakes in a saucepan and cook over medium-high heat until the mixture is reduced to about 3 Tbsp or 1/4 cup (60 mL), about 12 minutes. It will look dry and almost burned. Whisk in the butter until emulsified. Set aside.

8. During the last several minutes of roasting, brush the entire duck with a very thin layer of the soy-orange glaze (don't use too much or you&rsquoll compromise the crispiness). When the skin is crispy, 4 to 6 minutes after the glaze is applied, remove from the oven and let rest for 15 minutes. Transfer to a platter and serve immediately.

Watch the video: Roasted Fennel and Oranges Recipe (November 2022).