Orange Tilapia with Fennel and Asparagus - alive magazine

Ingredients

• 1 fennel (anise) bulb, sliced thinly
• 1 1/2 lb (680 g) tilapia filets, cut into 4 equal portions
• 1/4 tsp (1 mL) cayenne pepper
• Salt and pepper, to taste
• 1 bunch asparagus, woody ends trimmed and sliced into 2 in (5 cm) pieces
• 2 oranges
• 2 Tbsp (30 mL) capers (optional)