Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
20 Mins
Total Time
20 Mins
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.

How to Make It

Step 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.

Step 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.

You May Like

Ratings & Reviews

Ericavdh's Review

August 06, 2013
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.

Emz101's Review

June 11, 2013
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.

APinder's Review

December 29, 2012
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!