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Home > Customer Service > Recipes > Recipe: Roasted Sea Bass w/ Fennel, Blood Oranges & Olives
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Roasted Sea Bass w/ Fennel, Blood Oranges & Olives
Ingredients:
7-8 Tbs. Red Palm Oil
2 fennel bulbs, sliced paper thin
6 garlic cloves, thinly sliced
1/4 cup dry white wine
1/2 fresh orange juice
Celtic Sea Salt® Brand & freshly ground pepper, to taste
6 sea bass or halibut fillets, each 7 oz.
2 blood oranges, peeled, cut into 1/8" slices
1 cup green or black olives
6 bay leaves
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Directions:
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
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