Hands- on time:20 min. Total time: 20 min.
![white-sea-bass - SO Nutrition White Sea Bass with Orange-Fennel Relish](https://sonutrition.com/wp-content/uploads/2019/10/white-sea-bass-300x194.png)
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