Sautéed Fillet of Halibut with Fennel and White Anchovies

This is an excellent weeknight dish, because it’s not too demanding. Its primary influence is Italian: Using lemon and olive oil to flavor fish and pairing that with fennel is common to that cuisine. The white anchovies, or boquerones, are Spanish and, unlike their oil-packed Italian counterparts, salted then pickled. They lend a vinegary element to the blood orange sauce and give it a vinaigrette-like quality. At the restaurant, I use the mild halibut as a canvas for contrasting preparatio