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Photo by: Iain Bagwell

White Sea Bass with Orange-Fennel Relish

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

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Photo by: Iain Bagwell

White Sea Bass with Orange-Fennel Relish

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

Preparation
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.

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