What does the account give?
By registering on the site, you can:
  • Add your own recipes.
  • Participate in ongoing competitions with various valuable prizes.
  • Save your favorite recipes in "Bookmarks".
  • Ask the authors of the recipes questions and get answers.
Sign on

White Sea Bass with Orange-Fennel Relish

 Bookmark this page
White Sea Bass with Orange-Fennel Relish


2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
½ teaspoon grated orange zest
.38 teaspoons kosher salt, divided
.38 teaspoons freshly ground black pepper, divided
1 fennel bulb (12 oz.)
1 cup fresh orange slices
¼ cup thinly sliced red onion
2 ounces halved Castelvetrano olives (about 1/2 cup)
4 fillets of white sea bass (6 oz.)
1 ½ teaspoons butter

To make

Eco-friendly choice: white sea bass from the United States-not to be confused with Chilean sea bass.
Combine the first 4 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl, stirring with a whisk. Remove the leaves from the fennel bulb; chop the leaves to the size of 2 tablespoons. Remove the stalks. Cut a fennel bulb lengthwise in half; remove the core. Cut the fennel bulb into thin slices. Add the chopped fennel, orange slices, onion, and olives to the orange juice mixture; mix gently to coat. Add the fennel leaves.Preheat a large nonstick skillet over medium-high heat. Sprinkle the fish evenly with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add the butter to the skillet; beat until the butter melts. Add the fish to the pan; cook for 4 minutes on each side or until desired browning. Serve with the sauce.
  Views: 16
  Published: 11/20/2023 7:54 PM

Was this recipe helpful to you?


Similar recipes

Comments (0)

No comments