Roasted Sea Bass with Fennel, Blood Oranges & Olives
- 6 Tbs. extra-virgin olive oil, plus more for
- 2 fennel bulbs, sliced paper-thin with a
- 6 garlic cloves, thinly sliced
- 3⁄4 cup dry white wine
- 1⁄2 cup fresh orange juice
- 6 pieces orange peel, each 1⁄2 inch square
- Salt and freshly ground pepper, to taste
- 6 sea bass or halibut fillets, each 7 oz.
- 2 blood oranges, peeled and cut into 1⁄8-inch
- 1 cup mixed pitted green and black olives
- 6 bay leaves
In a large oval roasting pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the fennel and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the wine and boil for 1 minute. Add the orange juice and peel and simmer for 2 minutes. Season with salt and pepper. Remove from the heat.
Season the fish with salt and pepper and place on the fennel mixture. Drizzle the fish with the remaining 3 Tbs. oil. Place the blood oranges, olives and bay leaves on and around the fish.
Roast until the fish is opaque throughout, 15 to 25 minutes, depending on its thickness. Remove the bay leaves and discard. Spoon some of the liquid over the fish and drizzle with oil. Serve immediately. Serves 6 to 8.