Ingredients

Steps

• Boil the sugar and vinegar in a non-reactive pan for 4 minutes until syrupy.
• Incorporate the orange zest, orange segments, fennel, olive oil, and olives before cooling.
• Season the fish fillets with salt and black pepper.
• Fry the fillets skin-side down in 10ml of oil for two minutes.
• Flip the fish, add butter, and fry for one minute while basting.
• Combine the tarragon and watercress with the cooled fennel and orange mixture.
• Plate the salad and top each portion with a fish fillet.