White Sea Bass with Orange-Fennel Relish

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


  1. 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.
  2. 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

author avatar
Stephanie Ouellette