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Roasted Sea Bass with Fennel, Oranges, and Olives

Roasted Sea Bass with Fennel, Oranges, and Olives


This recipe features Filippo Berio Delicato Extra Virgin Olive Oil

  • ¼ cup Filippo Berio Delicato Extra Virgin Olive Oil
  • 2 fennel bulbs, sliced thinly lengthwise into strips
  • 3 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup fresh blood orange juice or navel orange juice
  • Grated zest of 2 lemons
  • Sea salt
  • Freshly ground black pepper
  • 6 8-ounce sea bass fillets
  • 2 blood or navel oranges, peeled and cut into ¼-inch slices
  • 4 green Cerignola olives, pitted
  • 4 oil-cured black olives, pitted


Course: Main Dishes

Prep: Moderate

Serves: 6

Method: Roasting

  1. Preheat the oven to 325°F.
  2. Heat the olive oil over medium heat in a 12-to-14 inch oven-to-table sauté pan or casserole dish.  Stir in the fennel and cook just until it begins to soften and turn translucent.  Add the garlic and cook a couple of minutes.  Stir in the wine and cook for 1 minute over high heat.  Reduce the heat to a simmer and pour in the orange juice.  Stir in the lemon zest.  Cook two minutes.  Season with salt and pepper to taste and set aside.
  3. Gently rub salt and pepper all over the fillets and lay them on top of the fennel.  Cover the fish with the orange slices and sprinkle with the olives.
  4. Roast, uncovered, for 20 to 25 minutes, spooning some of the liquid over the fish occasionally as it cooks.  The fish is done when the thickest part flakes easily with a fork.
  5. Serve the fish as is with some of the sauce or, try it over a bed of creamy polenta.
Recipe Provided by Chef Mary Ann Esposito
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