20 miuntes

Extra-virgin Olive Oil, 1 Tablespoon
Fresh Lemon Juice, 1 Oz
Fresh Orange Juice, 1 Oz
Grated orange Rind, 0,7 Oz
Kosher Salt, 0,5 Oz
Freshly ground Black Pepper, divided, 0,5 Oz
Half of a Fennel Bulb
Fresh orange Sections, 2 Oz
Chopped red Onion, 2 Tablespoons
Halved Castelvetrano (green) Olives, 1 Oz
White Sea Bass Fillets, 6 Oz
Butter, 2 teaspoons


Combine the first 4 ingredients, 1/4 tsp salt and 1/4 tsp black pepper in a medium bowl, stirring by means of a whisk.

Remove fronds from the fennel bulb and chop them to measure 2 tbsps. Remove and discard fennel stalks. Cut fennel bulb in half lengthwise and save one half for another use. Then discard the core and thinly slice the fennel bulb half. Add sliced fennel, orange sections, onion and olives to the orange juice mixture and toss gently to coat. Stir in fennel fronds.

Place a large nonstick skillet over medium-high heat. Sprinkle fish evenly with the remaining 1/4 tsp salt and the remaining 1/4 tsp pepper. Add butter to the pan; swirl until butter melts. Then add fish and cook 4 minutes on each side or until desired degree of doneness. Serve with relish.

Thanks to: Jovina Cooks Italian