Arctic char with oranges and spelt

Ingredients:

• 3/4 cup spelt
• 1 Navelin orange
• 1 blood orange
• 2 tbsp extra-virgin olive oil + extra for greasing the baking sheet
• 1 small fennel root, thinly sliced, plus chopped herbs for serving
• 4 skinless Arctic char fillets (approximately 140 g each)
• 1 teaspoon fresh thyme, coarsely chopped
• 2 cloves garlic, crushed

Preparation:

1. Preheat oven to 200°C.
2. Cook the spelt as directed on the package; set aside. Meanwhile, working with one orange at a time, trim away the peel and white pith with a small knife. Working over a bowl, cut between the membranes so the segments fall into the bowl.
3. Lightly grease a 22x32cm baking dish with olive oil. Add the fennel slices, leaving 4 empty spaces for the fish. Place the fish, curved side up, in the dish, season with salt, pepper, and thyme.
4. Heat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to darken, 2-3 minutes. Carefully pour the garlic oil into the bowl with the citrus and toss well; season with salt and pepper to taste.
5. Spoon the citrus mixture over the fish and fennel. Bake until the fish is cooked through (it should flake when pierced with a knife in the thickest part), 10-14 minutes. Divide the spelt among plates and top with the fish, fennel, and oranges. Sprinkle with fennel leaves.
   
   Spelt:
   Spelt is a valuable source of protein (it even contains more than quinoa). To save time, look for pre-cooked spelt for the microwave.