Preheat oven to 400°
In large oval roasting pan over medium-high heat, warm 3 Tbs. oil. Add fennel and garlic; cook stirring occasionally, until softened, about 5 minutes. Add wine; boil 1 minute. Add orange juice and simmer 2 minutes. Season with Celtic Sea Salt® Brand and pepper, remove from heat.
Season fish with salt and pepper; place on fennel mixture. Drizzle fish with 3 Tbs. oil. Place blood oranges, olives and bay leaves on and around fish. Roast until fish is opaque throughout. 15-25 minutes, depending on thickness. Discard bay leaves. Spoon some of the liquid over fish; drizzle with oil. Serves 6-8.
Recipe created by Carla Delangre