Branzino with Olives and Fennel - Kosher.com

Ingredients

• 4 branzino fillets
• 1/2 a medium onion, thinly sliced
• 1/2 a large fennel, thinly sliced
• 3 tablespoons margarine
• 1 and 1/2 cups Tuscanini White Cooking Wine
• 10 Tuscanini Garlic-Stuffed Olives, chopped (for Passover, use Tuscanini Castelvetrano olives)
• 4 tablespoons Heaven & Earth Lemon Juice
• 1–2 tablespoons Tuscanini White Truffle Oil (for Passover, use Gefen Olive Oil)
• salt
• pepper
• 3 tablespoons finely chopped parsley
• 3 tablespoons finely chopped dill