I hadn’t made this recipe in a while and when shopping, I couldn’t find the sea bass or enough of the halibut that were the recommended fish for this dish, so I got some sole instead. I’m not sure this dish highlighted the delicate flavor of the sole, but everyone did clean their plate so it worked. In fact, there’s no photo of this one because it was mostly gone by the time my husband, the photographer got home! Also, the recipe calls for blood oranges, which I’ve listed here but I use oranges when the blood oranges aren’t in season.
Recipe adapted from Williams-Sonoma.
2 fennel bulbs, slice paper thin
6 garlic cloves, sliced thinly
3/4 cup dry white wine
1/2 cup freshly squeezed orange juice
6 pieces orange peel, about 1/2 ” square, no white pith
sea salt and freshly ground pepper
2 lbs white fish fillets-sea bass, halibut, cod or sole
2 blood oranges (or oranges), peeled and cut into thin slices
1 cup mixed green and black olives, pitted if possible
4-6 bay leaves
Preheat oven to 400 degrees.
In large ovenproof pan, heat 3 tbsp olive oil over medium-high heat. Add fennel and garlic and cook until softened, 7-10 minutes. Add wine and boil for 1 minute. Add orange juice and peel, and simmer for 2 minutes. Add sea salt and pepper to taste, then remove from heat.
Season fish with sea salt and pepper, then place on fennel mixture. Drizzle fish with more olive oil and place blood orange slices, olives and bay leaves on and around fish. Roast until fish is opaque and cooked through, 15-25 minutes depending on thickness of fish. I covered this dish to cook when I used the sole because the fillets are so thin and I didn’t want it to dry out, but I would leave it uncovered for thicker fish fillets. When done, remove bay leaves, drizzle more olive oil on top then taste and adjust seasoning. Serve hot.