Instructions: Preheat the oven to 350 degrees. To prepare the poaching liquid, heat the olive oil in a large ovenproof saute pan over high heat until very hot. Add the onion and garlic and saute until fragrant, 1 to 2 minutes. Add the fennel and saute for about 2 minutes more, then add the sherry, stock, and orange zest and juice, and reduce by about half.

To prepare the fish, season the fillets with salt and pepper and place in the poaching liquid. Add the butter and 1 tablespoon of fennel greens and cover with a lid or with aluminum foil. Place the pan in the oven and cook for 8 to 10 minutes, or until just cooked through.

Remove from the oven and place the fillets in 4 large, shallow soup bowls.

Season the poaching liquid with salt and pepper and pour over the fillets.

Top with the remaining orange zest and fennel and serve.

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