I've made this recipe twice and really enjoyed it both times. I wasn't able to find white sea bass so we substituted cod because that was the only thing available fresh at the time (I think any light / flaky white fish would work well.) I really like the flavors- the fennel is really delicate and goes great with the tanginess of the olives and the brightness of the citrus. I also couldn't find Castelvetrano olives so just substituted whole pitted green olives from Whole Foods. I am keeping a look out for the white sea bass and olives because if I loved the substitutes I'm sure to love the original! FYI- the relish is great left over, only thing is the onions can get a little strong so may want to keep that in mind. Enjoy!
White Sea Bass with Orange-Fennel Relish
APinder Posted: 12/29/12
Emz101 Posted: 06/11/13
I made this exactly as written except I did have any olives so I just omitted them as well I used Mahi Mahi since it was what I had. This was restaurant quality, I was slightly worried the flavors would overpower the fish, but they worked so well. Def a keeper. I served this with a celery root puree and asparagus from the farmers market. Light, healthy and flavorful.
Ericavdh Posted: 08/06/13
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.