This was delicious. I agree with the other reviewer that it looks restaurant quality, but it takes half an hour max to make, and it's healthy and affordable! I couldn't find sea bass so I used cod and it worked well. In the future I will cut back on the onion (it will be easy to make ahead and I agree the onion can be a bit overpowering), and otherwise double the relish to make it more of a salad.
White Sea Bass with Orange-Fennel Relish
Sustainable choice: U.S. white sea bass--not to be confused with Chilean sea bass.
More From Cooking Light
Total: 20 Minutes
- Calories: 274
- Fat: 13.4g
- Saturated fat: 2.5g
- Monounsaturated fat: 5.9g
- Polyunsaturated fat: 1.7g
- Protein: 25.2g
- Carbohydrate: 13.1g
- Fiber: 3.9g
- Cholesterol: 56mg
- Iron: 1.1mg
- Sodium: 605mg
- Calcium: 76mg
- 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
- 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.
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