Roasted Farm Raised Barramundi with Fennel and Orange

Ingredients

• 2 teaspoons fennel seeds
• 1 1/2 teaspoons coarse kosher salt
• 5 Valencia oranges
• 4 1/2 tablespoons extra-virgin olive oil, divided, plus additional for brushing
• 2 medium fennel bulbs, trimmed, halved through core, sliced, plus a few fronds for garnish
• 2 garlic cloves, pressed
• 1 1-1/2-pound U.S. barramundi fillet with skin or four 6-ounce skinless fillets
• 1 shallot, minced
• 1/2 cup dry white wine

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