White Seabass with an Orange Fennel Relish
Ingredients
- 2 tbsps extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- 12 tsp orange rind (grated)
- 38 tsp kosher salt (divided)
- 38 tsp ground black pepper (freshly, divided)
- 12 ozs fennel bulb
- 1 cup fresh orange (sections)
- 14 cup red onion (thinly sliced)
- 2 ozs olives (halved castelvetrano, about 1/2 cup)
- 24 ozs fillets (white sea bass)
- 1.5 tsps butter
Preparation
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.
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.
