Tilapia fish salad with orange and fennel Archive

Ingredients

• 75g/2¾fl oz sugar
• 75ml/2¾fl oz white wine vinegar
• 1 orange, zest reserved, peeled and segmented
• 1 fennel bulb, trimmed, very finely sliced
• 75ml/2¾fl oz olive oil, plus 2 tsp extra for frying
• 1 tbsp pitted black olives
• 4 x 100g/3½oz tilapia fillets
• salt and freshly ground black pepper
• knob of butter
• 1 tbsp chopped fresh tarragon
• handful watercress