Bocourti with Fennel Salad

Bocourti with Fennel Salad
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • fennel salad

  • 2

    fennel bulbs, thinly sliced

  • 1/2 cup
    (125 mL)

    orange juice

  • 1

    orange, zest and juice

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    green onion, sliced diagonally

  • Salt and pepper to taste

  • bocourti

  • 4

    glazed bocourti fillets

  • Sufficient quantity, extra virgin olive oil


Fennel salad

Mix all the ingredients together, except for the green onion, to be added just before serving. Season with salt and pepper and refrigerate.


Either cook the fillets in a pan, heating the olive oil over medium-low heat, and turning them over when half-cooked. Or, cook them for about 7 minutes in a pre-heated oven 300°F (150°C) on a baking sheet lined with lightly oiled parchment paper.

Serve the fish with the fennel salad.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007