Filippo Berio Roasted Sea Bass with Fennel, Oranges, and Olives

Ingredients

• 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
• 2 fennel bulbs, sliced thinly lengthwise into strips
• 3 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup fresh blood orange or navel orange juice
• Grated zest of 2 lemons
• Sea salt and freshly ground pepper
• 6 sea bass fillets (8 oz each)
• 2 blood or navel oranges, peeled and cut into 1/4-inch slices
• 4 green Cerignola olives, pitted
• 4 oil-cured black olives, pitted