Orange and Fennel Poached Halibut

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Ingredients

2 halibut fillets
1 large fennel bulb, thinly sliced (reserve the fronds for garnish)
2 large oranges (1 thinly sliced into rounds, 1 squeezed for about 1/2 cup juice)
1 shallot, thinly sliced
1/2 cup dry white wine
1/4 cup chicken or vegetable stock
2 tablespoons butter or extra virgin olive oil
salt and pepper to taste

In a large skillet with a lid, heat the butter or oil over medium heat. Add the sliced fennel and shallots.
Sauté for 5 to 7 minutes, until they’re soft and slightly translucent. Add the garlic and cook for another minute until fragrant.
Pour in the orange juice, white wine, and stock. Bring the mixture to a gentle simmer. Season the liquid with a pinch of salt and pepper.
Lay the orange slices directly into the liquid to create a "bed" for the fish.
Season the halibut fillets with salt and place them on top of the orange and fennel. The liquid should come about halfway up the side of the fish.
Turn the heat to low, cover the skillet, and gently simmer for 8 to 10 minutes. The fish is done when it is opaque throughout and flakes easily with a fork.
Remove the fish and fennel to a plate. Turn the heat to high for 2 to 3 minutes to reduce the liquid into a slightly thicker glaze.
Spoon the fennel and sauce over the halibut.
Garnish with the reserved fennel fronds and a crack of fresh pepper.