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Ingredients

• 2 large pink grapefruit
• 2 tbsp extra virgin olive oil
• 2 large onions, halved through the stalk and sliced crossways
• 1 large bulb of fennel, thinly sliced
• 2 garlic cloves, crushed
• 1 tbsp fresh thyme leaves
• 120 ml (4 fl oz) dry white wine or vermouth
• 4 bay leaves
• 4 whole tilapia or red mullet, about 225 g (8 oz) each, cleaned
• juice of 2 oranges
• ½ tsp chilli purée, or to taste
• salt and pepper

Description

This Colourful Recipe Offers An Intriguing Combination Of Citrus And Fennel Flavours That Taste Wonderful Together. Serve With Baked Jacket Potatoes And Vegetables Such As Steamed Baby Carrots And Marrow.

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