It's been a while since we've had one of our favorites, Rockfish, although this one didn't come from the Chesapeake Bay it's still a wonderful tasting fish. I started by slicing a fennel bulb and browning it in olive Oil, then continuing to saute it until soft. While it was cooking, I seasoned my fillets with salt and pepper and seared them in a very hot pan. Back to the Fennel, I had chopped a fresh orange, adding it to the pan with some fennel seeds and seasonings, that easy! To the main course, some blanched string beans and a couscous medley. Delicious and quite healthy.
