Ingredients

• 75g/2¾fl oz sugar
• 75ml/2¾fl oz white wine vinegar
• 1 orange
• zest reserved
• peeled and segmented
• 1 fennel bulb
• trimmed
• very finely sliced
• 75ml/2¾fl oz olive oil
• plus 2 tsp extra for frying
• 1 tbsp pitted black olives
• 4 x 100g/3½oz tilapia fillets
• salt and freshly ground black pepper
• knob of butter
• 1 tbsp chopped fresh tarragon
• handful watercress

Directions

• Place the sugar and vinegar into a non-reactive pan over a medium heat. Bring to the boil and cook for 3-4 minutes
• or until the mixture is syrupy.
• Add the orange zest and the peeled orange segments
• the fennel
• olive oil and olives
• then remove from the heat and leave to cool.
• Meanwhile
• season the tilapia fillets with salt and freshly ground black pepper.
• Heat the extra two teaspoons of oil in a frying pan over medium heat. Fry the tilapia fillets skin-side down for two minutes.
• Turn the fillets over and add the butter. Fry for a further minute
• or until the fish is just cooked through
• basting regularly.
• To finish the salad
• place the tarragon and watercress into a bowl. Add the fennel and orange mixture and mix well.
• To serve
• place equal portions of the salad onto each plate and top each with a tilapia fillet.