Easy, elegant, light and delicious. What more could you ask for?
Ingredients
- ¾ cup black olives, pitted, roughly chopped
- juice and zest from 1/2 large orange
- ½ teaspoon fennel seeds, toasted and lightly crushed
- pinch chili flakes
- 3 tablespoons olive oil, plus 1 tsp
- 4 Cara Cara or blood oranges, peel and pith removed
- pinch salt
- 4 6-oz sea bass fillets
- 2 sprigs basil, roughly torn or chopped
Directions
- In a small bowl, combine olives, juice, zest, fennel, chili flakes and 1 T olive oil. Gently toss and set aside.
- Slice off oranges’ tops and bottoms, then cut away rind in strips. Working over a bowl, use a paring knife to slice into fruit along each membrane, letting supremes fall into bowl as you go. Squeeze remaining membrane over bowl to collect juice. Season supremes with pinch salt and 1 tsp oil.
- Set a large sauté pan over high heat. Turn on broiler. Season fish with salt. When pan is very hot, swirl in 2T oil. Lay fish in hot pan skin side down. Cook until edges are golden and crisp, 2-3 minutes.
- Transfer pan to broiler and broil fish until cooked through, about 2 minutes.
- Divide supremes and juice among four shallow bowls. Drizzle fruit with oil. Remove fish from oven and distribute fillets among bowls, nestling them into orange segments. Spoon olives over fish and garnish with torn basil leaves. Drizzle oil over each serving.
Source: Wall St Journal
Prep Times: 20 minutes
Servings/Yield: 4 servings
