Orange salad is typical of Sicily, where these fruits are quite abundant. It is a refreshing side-dish and fillets of mackerel will turn it in a light second course.
Peel oranges, by removing the skin and the external white peel, and cut it in slices. Wash and clean fennels, and cut them in thin slices, by using a mandoline.
Assemble the salad, overlapping slices of oranges and fennels, add salt, and a little oil. Complete with fillets of mackerel, sesame and slices of kumquat.