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
- 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
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