• Preheat oven to 325°F. Heat olive oil in 12-to-14 inch sauté pan or casserole dish set over medium heat; cook fennel for 3 minutes or until just beginning to soften. Add garlic; cook for 2 minutes. Stir in wine; increase heat to high and cook for 1 minute. Reduce heat to simmer; add orange juice and lemon zest. Cook for 2 minutes. Season with salt and pepper to taste. Set aside.
• Gently rub salt and pepper all over fillets; lay fillets over fennel mixture. Lay orange slices over fillets; sprinkle with olives. Roast, uncovered and spooning some of the liquid over fish occasionally, for 20 to 25 minutes or until fish flakes easily with a fork. To serve, spoon sauce over fillets.

Tip: This dish is delicious served on a bed of creamy polenta.

Recipe provided by Chef Mary Ann Esposito