Fish and fennel

1 kg Santer or other firm-fleshed white fish, filleted
2 cloves garlic
olive oil
half lemon, zest and juice
half orange, zest and juice
1 tbsp fennel fronds
sea salt flakes and freshly ground black pepper

1 Preheat the oven to 200ºC.
2 Peel and slice the garlic cloves and scatter over fish fillets. Drizzle with olive oil, squeeze over lemon and orange juice and scatter over the zest.
3 Roughly chop some of the fennel fronds and arrange over the fish. Season the fish and bake for 10–12 minutes or until just cooked.