Roasted Sea Bass with Fennel, Blood Oranges & Olives

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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

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.

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