Roasted Sea Bass with Fennel, Oranges, and Olives

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 6
  • 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
  • 2 fennel bulbs, sliced thinly lengthwise into strips
  • 3 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup fresh blood orange or navel orange juice
  • Grated zest of 2 lemons
  • Sea salt and freshly ground pepper
  • 6 sea bass fillets (8 oz each)
  • 2 blood or navel oranges, peeled and cut into 1/4-inch slices
  • 4 green Cerignola olives, pitted
  • 4 oil-cured black olives, pitted
      • 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




    Ingredient: Fish & Seafood

    Cooking Method: Roast

    World Cuisine: Italian

    Product: Delicato

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