ROASTED SEA BASS WITH FENNEL, BLOOD ORANGES AND OLIVES

As is our ritual, Mark and I went to our local farmer's market Sunday morning.  He had a tamale for breakfast and I perused the produce (Strawberries are everywhere.  Aren't they supposed to be out of season?).  Last week he had gotten some blood oranges and said they were quite good.  This week I planned on picking some up, although I didn't really know what to do with them.

Aren't they so pretty?  I just can't get over the dramatic red they are inside.  LIKE BLOOD.

So anyway, back at home I started doing some research and found this recipe on the Williams Sonoma website.  They explain that blood oranges originally came from Sicily, which is what inspired this combination of the oranges, fennel, olives and fish.

INGREDIENTS
4 tablespoons extra-virgin olive oil
1 fennel bulbs, sliced paper-thin with a mandoline (I used the slicing side of my box grater)
6 garlic cloves, thinly sliced
3/4 cup dry white wine
1/2 cup fresh blood orange juice
6 pieces blood orange peel, each 1/2 inch square
Salt and freshly ground pepper, to taste
2 sea bass or halibut fillets, each 7 oz.
2 blood oranges, peeled and cut into 1/8-inch slices
1 cup mixed pitted green and black olives
4 bay leaves

METHOD
Preheat an oven to 400°F.

In a saute pan over medium-high heat, warm 3 tablespoons of olive oil. Add the fennel and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the wine and boil for 1 minute. Add the orange juice and peel and simmer for 2 minutes. Season with salt and pepper. Remove from the heat.

Season the fish with salt and pepper and place on the fennel mixture. Drizzle the fish with the remaining a little more olive oil. Place the blood oranges, olives and bay leaves on and around the fish.

Roast until the fish is opaque throughout, 15 to 25 minutes, depending on its thickness. Remove the bay leaves and discard. Spoon some of the liquid over the fish and drizzle with oil. Serve immediately.

I am really starting to enjoy the versatility of fish.  This flavors of this dish were so interesting.  The mild sea bass works great with the salty olives which is then contrasted by the sweetness of the blood oranges.  As Williams Sonoma suggested, I served the fish on a bed of Barley Pilaf and to round it all out I grilled up some sliced zucchini. This would be a nice meal to serve for a little dinner gathering with friend.  I might just do that.

Serves 2 although you could cook this dish with an additional 2 fillets and not have to double the sauce.

Comments

[MM]

I love sea bass and the combination of orange, fennel and olives looks divine. I'm definitely going to try this! Fabulous!

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They explain that blood oranges originally came from Sicily, which is what inspired this combination of the oranges, fennel, olives and fish.

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