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White Sea Bass with Orange-Fennel Relish

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: 1 fillet and about 1 cup relish)
Sustainable choice: U.S. white sea bass--not to be confused with Chilean sea bass.


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon grated orange rind
  • 3/8 teaspoon kosher salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 1 (12-ounce) fennel bulb
  • 1 cup fresh orange sections
  • 1/4 cup thinly sliced red onion
  • 2 ounces halved Castelvetrano olives (about 1/2 cup)
  • 4 (6-ounce) white sea bass fillets
  • 1 1/2 teaspoons butter

Nutrition Information

  • calories 274
  • fat 13.4 g
  • satfat 2.5 g
  • monofat 5.9 g
  • polyfat 1.7 g
  • protein 25.2 g
  • carbohydrate 13.1 g
  • fiber 3.9 g
  • cholesterol 56 mg
  • iron 1.1 mg
  • sodium 605 mg
  • calcium 76 mg

How to Make It

  1. Combine first 4 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl, stirring with a whisk. Remove fronds from fennel bulb; chop fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice fennel bulb. Add sliced fennel, orange sections, onion, and olives to orange juice mixture; toss gently to coat. Stir in fennel fronds.

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