Chilean Seabass Recipe With Fennel Salad | Vital Choice

Ingredients

• 1 fennel bulb (sliced thinly)
• 1 2 cup mixed pitted olives (roughly chopped)
• 1 orange (cut into segments)
• 1 tablespoon parsley (finely chopped)
• 1 tablespoon basil (torn or roughly chopped)
• 1 4 cup fennel fronds (torn into 2-inch pieces)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 avocados
• 2 scallions
• 1 4 cup cilantro (finely chopped)
• 1 tablespoon lime juice
• 4 fillets Chilean seabass
• 1 2 tablespoon Old Bay
• extra-virgin olive oil
• Salt and black pepper (for taste)