White Sea Bass With Orange-Fennel Relish

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1/2 teaspoon grated orange rind
• 3/8 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 1 (12-ounce) fennel bulb
• 1 cup fresh orange sections
• 1/4 cup thinly sliced red onion
• 2 ounces halved Castelvetrano olives (about 1/2 cup)
• 4 (6-ounce) white sea bass fillets
• 1 1/2 teaspoons butter

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.
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.

extravirgin olive oil, lemon juice, orange juice, orange rind, kosher salt, freshly ground black pepper, fennel bulb, fresh orange sections, red onion, olives, white sea bass fillets, butter

Taken from www.myrecipes.com/recipe/white-sea-bass (may not work)