4 x 350-400g megrim sole, scaled, trimmed and heads removed
For the butter
3tbsp gochujang chilli paste
2tbsp chopped chives
1tbsp chopped rosemary leaves
zest 1 orange
250g unsalted butter, softened
For the fennel
2tbsp olive oil
2 banana shallots, halved lengthways and sliced lengthways
2 fennel bulbs, sliced as finely as you can, fronds reserved
3 garlic cloves, finely chopped juice 1 orange
200ml white wine
Method
For the butter, put the gochujang, chives, rosemary and orange zest in a bowl and add the softened butter. Mix with a spatula until evenly blended. Season with salt to taste. Spoon the butter on to a sheet of cling film and wrap it up, rolling it into a long sausage and tying the ends to secure. Chill for 2 hours before using.
Preheat the oven to 200c/180c f/gas 6.
For the fennel, heat the oil in a large sauté pan over a medium heat. Add the shallots and cook for 1 minute, then add the fennel and cook for a further 3 minutes. Add the garlic and, when it starts to colour, add the orange juice and wine and season with salt and pepper. Bring to the boil, then transfer the mixture to one or two roasting trays, depending on the size of the fish. Leave to cool slightly.
In a food processor, blitz together the fennel seeds, coriander seeds, woody herbs, orange zest and salt. Season the fish with the mixture, then place on top of the fennel in the roasting tray/s. Slice the chilli butter into thick slices and place on top of each fish. Bake in the oven for 8-10 minutes.
Scatter a few orange segments and fennel fronds over the fish and serve straightaway, spooning over the melted butter and roasting juices from the tray.
Recipes and photographs taken from Nathan Outlaw on fish: a seafood handbook by Nathan Outlaw, photography by Kate Whitaker (kyle books, £30).
