White Sea Bass with Orange-Fennel Relish

By Ellan

Ingredients

• 2 tab. extra-virgin olive oil
• 1 tab. fresh lemon juice
• 1 tab. fresh orange juice
• 1/2 teas. grated orange rind
• 3/8 kosher salt, divided
• 3/8 freshly ground black pepper, divided
• 1 (12 oz. ) fennel bulb
• 1 cup fresh orange sections
• 1/4 cup sliced red onion
• 2 oz. halved Castelvertrano olives
• 4 (6 oz.) white sea bass fillets
• 1 1/2 teas. butter

Preparation

Step 1

Combine first 4 ingredients, 1/8 teas. salt and 1/8 teas. pepper in a med. bowl, stirring with a whisk. Remove fronds from fennel bulb; chop fronds to measure 2 tabs. Remove and discard stalks. Cut fennel bulb in half lenghtwise, discard core. Thinly sliced 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 med.-high heat. Sprinkle fish evenly with remaining tale and pepper. Add butter to pan; swirl until butter melts. Add fish to pan; cook 4 minutes on each side or until desired degree doneness. Serve with relish.