Sea Bass with Oranges, Olives, and Basil (WSJ)
Citrus adds zest to rich and salty sea bass and olives.
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- 3/4 cup(s) oil cured pitted black olives roughly chopped
- 1/2 large organce juice and zest
- 1/2 tablespoon(s) fennel seeds toasted and lightly crushed
- 1 pinch(s) chili flakes
- 3 tablespoon(s) olive oil
- 1 teaspoon(s) olive oil
- 4 Cara Cara or blood oranges peeled and pithed
- 1 pinch(s) salt
- 4 6 oz. sea bass fillets
- 2 sprig(s) basil roughly chopped
- In a small bowl, combine olives, juice , zest, fennel, flakes and 1 T. oil. Gentlly toss and set aside.
- Slice off oranges tops and bottoms, cut waway rin in strips. Working over a bowl, use a paring knife to slice into fruit along membranes letting supremes fall into bowl. Squeeze remaining membrane over bowl for juice. Season with salt and 1 tsp oil.
- Set a large saute pan on high heat. Turn on broiler. Season fish with salt. In very hot pan, swirl in 2 T oil Lay fish into hot pan skin side down. Cook til eges are golden and crisp. 2-3 min. Transfer pan to broiler and broil fish til cooked thru about 2 min.
- Divide orange supremes and juice among 4 shallow bowls. Drizzle fruit with oil. Remove fish from oven and add fillets to bowls. over orange segments. Spoon olives over fish and garnish with torn basil. Drizzle oil over each serving.
This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.
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