Sauteed fish with orange and fennel

1. Peel and section the orange over a bowl, reserving 1 tbsp juice.

2. Thinly slice fennel bulb; chop 1/2 tsp fronds.

3. Place the orange segments and sliced fennel bulb in a medium bowl.

4. Combine reserved juice, fronds, 1/2 tbs olive oil, 1/8 tsp salt, and 1/8 tsp pepper in a small bowl. Whisk to combine and drizzle over orange and fennel.

5. Heat remaining olive oil in a nonstick skillet over med-high heat.

6. Sprinkle fish evenly with 1/8 tsp salt and pepper and 1/4 tsp thyme.

7. Add fish to pan; cook 4 minutes on each side or until fish flakes easily with a fork.

8. Serve each filet with half the orange-fennel mixture.