Place the fish on an oven dish skin side up, drizzle with olive oil, salt, pepper and place under a hot grill until golden brown. Dice and boil the potato, mash and mix in the wasabi, butter, cream and season. Use half the butter to cook on very low heat the roughly chopped fennel and garlic, once softened add the mussels, dill and toss, add 1 tsp orange zest than the wine and reduce by half. Add the cream and reduce again until sauce is thickened. Take The segments out of the orange and toss them in once removed from heat.
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