Charred monkfish with fennel, fennel seeds, orange and almonds recipe Trim the fennel bulbs, removing any tough outer leaves, and reserve any fronds for decoration. Cut each bulb into thick wedges, keeping each segment held together by its base, and place them in an ovenproof dish. Drizzle with another 50ml (2fl oz) oil, the sugar and some seasoning, then scatter over the fennel seeds and orange zest and toss well. Cover the dish loosely with foil and place in the oven for about 15 minutes, then remove the foil and cook for a further 10 minutes, until the fennel is soft but has a little colour. Meanwhile, scatter the almonds on a baking-sheet and put in the oven for about four minutes or until golden. Remove and allow the almonds to cool before roughly chopping them. Heat a heavy-bottomed ovenproof griddle pan until very hot, then add the monkfish and cook for about a minute on each side, or until a good charred effect is achieved. Place the griddle pan in the oven for about eight minutes. Remove and allow the fish to rest for at least five minutes. Make a quick dressing by whizzing together the juice from the remaining orange, the remaining olive oil, and some salt and pepper. Slice the monkfish and arrange on a platter with the fennel and orange peel. Scatter with the parsley and chopped almonds, and pour over the dressing.