Sustainable choice: I.S. white sea bass – not to be confused with Chilean sea bass. really delicious with an exceptional flavor, simple and easy to prepare
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1/2 teaspoon grated orange rind
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 1 (12-ounce) fennel bulb
- 1 cup fresh orange sections
- 1/4 cup thinly sliced red onion
- 2 ounces halved Castelvetrano olives (about 1/2 cup)
- 4 (6-ounce) white sea bass fillets
- 1 1/2 teaspoons butter
How to Make It
Combine the first 4 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl, stirring with a whisk. Remove fronds from fennel bulb; chop fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice fennel bulb. Add sliced fennel, orange sections, onion, and olives to orange juice mixture; toss gently to coat. Stir in fennel fronds.
Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add butter to pan; swirl until butter melts. Add fish to pan; cook 4 minutes on each side or until the desired degree of doneness. Serve with relish.Open Next Page To See More!