About 1 hour before cooking: brush the fish with olive oil and season with salt and pepper. Put a bay leaf in each body cavity.
When ready to cook:
Dribble the fennel with oil and lay the fish on top. Cut the unpeeled orange across into thin slices and put some overlapping on top of each fish. Juice one lemon, pour it over and leave to marinate for about 30 minutes.
Slice the second lemon and arrange over the fish, dribble some oil over the slices, sprinkle with 1 tablespoon of water and
Transfer the fish to warmed plates and spoon over the pan juices.
© 1995 Alastair Little. All rights reserved.