Slice bulb of Fennel thin (I use a mandolin for this).

Drizzle olive oil (or Avocado Oil) over top.

Shred parmesan on top of that (one tsp. or more).

Top with fresh ground pepper.

by h2owayz

1 navel orange

1 large fennel bulb fronds reserved for garnish and stalks discarded

2 1/2 tablespoons olive oil

1/2 teaspoon finely chopped fennel seed

2 (6-oz) red snapper fillets, with skin

1 teaspoon fresh lemon juice, or to taste

• Separate pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately (may need some extra juice).

• Quarter fennel bulb lengthwise and cut into 3/4 in slices.

• Heat 1 1/2 tablespoons oil in a heavy skillet then sauté fennel with fennel seed and salt and pepper to taste on high heat, stirring, until edges are browned and fennel is wilted, about 10 minutes. Turn heat to Low and cook fennel covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice & Orange slices.

• While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a skillet, then sauté fish, skin sides down, until skins are golden, about 3 minutes. turn over and saute 3 more min.

• Sprinkle fish with lemon juice and serve, on top of fennel and orange dice.

(from Gourmet Magazine 2001)