Baked Sea Bass with Fennel, Orange, and Olives in White Vinaigrette Sauce
Baked Sea Bass with Fennel, Orange, and Olives in White Vinaigrette Sauce is a light, Mediterranean-inspired dish that combines tender, flaky sea bass with the refreshing flavors of citrus, briny olives, and aromatic fennel.
Ingredients
- 4 sea bass fillets or whole sea bass, cleaned
- 1 fennel bulb thinly sliced
- 2 oranges thinly sliced
- 1/4 cup Kalamata or Castelvetrano olives pitted and halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 clove garlic minced
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Sea Bass: Season the sea bass fillets with salt and pepper. Drizzle with olive oil and set aside.
- Arrange the Fennel and Oranges: In a baking dish, arrange the fennel slices and orange slices in a single layer. Place the sea bass fillets on top, then scatter the olives around the dish.
- Bake the Sea Bass: Drizzle the dish with olive oil and bake for 15-20 minutes, or until the sea bass is tender and flakes easily with a fork.
- Make the Vinaigrette: In a small bowl, whisk together the lemon juice, white wine vinegar, garlic, and olive oil. Season with salt and pepper to taste.
- Serve and Garnish: Drizzle the vinaigrette over the baked sea bass and garnish with fresh parsley. Serve immediately.