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Roasted Sea Bass with Fennel, Blood Oranges & Olives

INGREDIENTS ~

  • 7-8 tbsp Red Palm Oil
  • 2 fennel bulbs, sliced paper thin
  • 6 garlic cloves, thinly sliced
  • ¼ cup dry white wine
  • ½ cup fresh orange juice
  • Light Grey Celtic® Salt and Organic Peppercorns, to taste
  • 6 sea bass or halibut fillets, each 7 oz
  • 2 blood oranges, peeled, cut into ⅛" slices
  • 1 cup green or black olives
  • 6 bay leaves

 


STEPS ~

  1. Preheat oven to 400°.
  2. In large oval roasting pan over medium-high heat, warm 3 tbsp oil.
  3. Add fennel and garlic; cook stirring occasionally, until softened, about 5 minutes.
  4. Add wine; boil 1 minute.
  5. Add orange juice and simmer 2 minutes.
  6. Season with Celtic Sea Salt® and pepper, remove from heat.
  7. Season fish with salt and pepper; place on fennel mixture.
  8. Drizzle fish with 3 tbsp oil.
  9. Place blood oranges, olives and bay leaves on and around fish.
  10. Roast until fish is opaque throughout...15-25 minutes, depending on thickness.
  11. Discard bay leaves.
  12. Spoon some of the liquid over fish; drizzle with oil.


~ Makes 6-8 servings.


Recipe created by Carla Delangre.