October 1, 2019 | Stephanie Ouellette Hands- on time:20 min. Total time: 20 min. Photo: Iain Bagwell Your most sustainable choice is U.S white sea bass- not to be confused with Chilean sea bass. 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon fresh orange juice ½ teaspoon grated orange rind ⅜ teaspoon kosher salt, divided ⅜ teaspoon freshly ground black pepper, divided 1 (12-ounce) fennel bulb 1 cup fresh orange sections ¼ cup thinly sliced red onion 2 ounce halved castelvetrano olives (about ½ cup) 4 (6-ounce) white sea bass fillets 1 ½ teaspoons butter Combine first 4 ingredients, ⅛ teaspoon salt, and ⅛ 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. Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with remaining ¼ teaspoon salt and remaining ¼ 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. Serves 4 (serving size: 1 fillet and about 1 cup relish) CALORIES 274; FAT 13.4g; PROTEIN 25.2g; CARB 13.1g; FIBER 3.9g; CHOL 56mg; IRON 1.1mg; SODIUM 605mg. Recipe adapted from Cooking Light magazine