Roasted Sea Bass with Fennel, Blood Oranges & Olives
Roasted Sea Bass with Fennel, Blood Oranges & Olives is rated
out of
5 by
1.
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
8
Originally from Sicily, blood oranges boast a distinctive red flesh and juice with a flavor reminiscent of berries. In this Sicilian-inspired dish, we pair the oranges with sea bass, fennel and olives. Serve with Barley Pilaf.
Ingredients:
- 6 Tbs. extra-virgin olive oil, plus more for
serving - 2 fennel bulbs, sliced paper-thin with a
mandoline - 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
slices - 1 cup mixed pitted green and black olives
- 6 bay leaves
Directions:
Preheat an oven to 400°F.
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.
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.
Williams-Sonoma Kitchen.
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$115
(48)
Rated 4 out of
5
by
danya from
Healthy, delicious and simple!
I tried this tonight using Chilean Sea Bass and it was pretty good! A couple of notes: if you like olives, add more - they blend really well with the fennel and orange and I think 1 cup is not enough. Also, I recommend cooking the garlic for a couple of minutes first, then adding the fennel and only cooking it for 2-3 minutes so it maintains crunch - my husband felt it cooked down too much and seemed more like cabbage than fennel. Finally, I used Chilean sea bass but I'd recommend a heartier sea bass or even halibut or grouper. Chilean is our favorite but is pretty delicate and I think pairs well with other flavors. Nonetheless, this was delicious and healthy AND simple!
Date published: 2014-09-03