White Sea Bass with Orange-Fennel Relish

By nanarose

Ann Taylor Pittman, Cooking Light

NOVEMBER 2012

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine 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.

2. 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 desired degree of doneness. Serve with relish.