Branzino with Olives and Fennel

Name: Branzino with Olives and Fennel
Total time: 40 min
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

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Seared branzino with a lemony pan sauce with fennel and olives. Cook along with Chef Gabe on

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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