Petrale with balsamic fennel

Active: 10 minutes; Total: 40 minutes; Serves: 4

Fennel, sliced into ¾-inch wedges	2 bulbs
Balsamic glaze	1 tablespoon
Oil, olive	1 tablespoon + 1 tablespoon
Salt, sea	1 teaspoon + 1 teaspoon
Petrale fillets, thick	4
Tomatoes, cherry, canned with sauce	14 ounces
Sugar, coconut	1 teaspoon
Parsley, freshly chopped	3 tablespoons
Pepper, freshly ground

1. Preheat your oven to 400°F. 
2. Place the fennel wedges on a sheet pan, and drizzle with balsamic glaze, 1-tablespoon oil, and sprinkle with 1-teaspoon salt; bake 15 minutes, tossing once midway. 
3. Place the fish in a smaller rimmed baking sheet so that the fillets fit snuggly. 
4. Pour over the tomatoes, sprinkle the sugar and parsley, drizzle with remaining oil, and season with salt and pepper. 
5. Bake for an additional 15 to 20 minutes, until the fish is cooked through and the fennel is crisp at the edges. 

Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Orange chicken stew

Onion, chopped	1 medium
Bell pepper, red, chopped	1 medium
Carrots, thinly sliced	2 medium
Fennel bulb, trimmed, halved, core removed, thinly sliced	1 medium
Sweet potatoes, cut into 1-inch chunks	2 medium
Chicken thighs, boneless, skinless	1 ½ pounds
Salt, kosher
Pepper, freshly ground
Oil, olive	2 tablespoons
Thyme, dried	1 teaspoon
Broth, chicken	1 cup
Juice, orange	½ cup
Olives, kalamata, sliced	¼ cup
Parsley, chopped	¼ cup
Rice, cooked

1. Combine the vegetables in a bowl; set aside. 
2. Sprinkle the chicken with salt and pepper. 
3. Heat the oil in a large pot over medium-high heat. 
4. Brown the chicken, 3 to 4 minutes per side; transfer to a plate. 
5. Add the vegetables to the skillet with the thyme, a sprinkle of salt, and a few dashes of pepper, and sauté until they begin to soften, about 4 minutes. 
6. Return the chicken to the pan along with the broth and juice, and bring to a boil. 
7. Cover, reduce the heat to low, and simmer for 20 minutes or until the chicken and vegetables are tender. 
8. Scoop the chicken from the pot, raise the heat to medium-high, and cook the liquid and vegetables for another 3 to 4 minutes to reduce. 
9. Shred the chicken into bite-sized pieces, and return to the pot with half the parsley and the olives. 
10. Taste, and add more salt or pepper, as needed. 
11. Serve over the rice with a sprinkle of parsley. 

Recipe adapted from One Pan, Whole Family by Carla Snyder.

Seared fennel & tomatoes with mustard vinaigrette

Mustard, Dijon	2 tablespoons
Vinegar, red wine	2 tablespoons
Oil, extra-virgin olive	½ cup + 6 tablespoons
Salt, kosher
Pepper, freshly ground
Tomatoes, Roma, halved lengthwise	4
Fennel bulbs, trimmed, sliced ½-inch-thick lengthwise through the core; small fronds reserved for garnish	3
Basil leaves	Garnish

1. In a small bowl, whisk the mustard with the vinegar. 
2. While whisking constantly, drizzle in the ½-cup oil until emulsified; season with salt and pepper. 
3. Heat a griddle or large skillet. (Note: Avoid cast-iron as the tomato juice acid is rough on the pan.) 
4. Brush the tomatoes and fennel all over with the remaining 6-tablespoons oil; season with salt and pepper. 
5. Working in batches, cook the tomatoes cut side down until lightly charred, about 3 minutes; transfer to a platter charred side up. 
6. Working in batches, cook the fennel, turning once, until just tender and lightly charred, about 6 minutes; transfer to the platter with the tomatoes. 
7. Drizzle the vegetables with the vinaigrette, and garnish with the reserved fennel fronds and basil leaves. 
8. Serve warm or at room temperature. 

Recipe mildly adapted from Food&Wine Magazine, September 2017.

Scallops with tangerines, fennel & pistachios

Fennel bulbs, thinly sliced	2 small
Tangerines, peeled, segmented, pith & skin discarded	2
Tangerine juice	6 tablespoons
Oil, extra-virgin olive	¼ cup + ½ cup
Salt
Pepper, freshly ground
Sea scallops, fresh	10
Fennel seeds, ground	1 teaspoon
Butter, unsalted	2 tablespoons
Capers in brine, drained, patted dry	2 tablespoons
Olives, green, sliced	¼ cup
Pistachios, roasted, unsalted, coarsely chopped	¼ cup

1. In a large bowl, soak the fennel in iced water. 
2. In a medium bowl, whisk together the juice and ¼ cup oil; season with salt and pepper. 
3. Drain the fennel, and blog dry; add to the dressing, and toss to coat. 
4. Mound the salad on plates. 
5. Season the scallops with salt and pepper; rub with ground fennel seed. 
6. In a large skillet, heat ½ cup oil until shimmering over high heat. 
7. Add the scallops and cook until browned on the bottom, about 3 minutes. 
8. Add the butter and capers to the skillet, and then turn the scallops over and cook until white through out, about 2 minutes. 
9. Set the scallops on the fennel salad. 
10. With a slotted spoon, strain out the capers and scatter over the salad with the tangerine segments, olives and pistachios. 

Recipe adapted from Food&Wine.com.