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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Sea Bass with Fennel, Blood Oranges & Olives

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Sea Bass with Fennel, Blood Oranges & Olives Empty Roasted Sea Bass with Fennel, Blood Oranges & Olives

    Post by Lobo Wed 20 Jan 2016, 1:00 am

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    Roasted Sea Bass with Fennel, Blood Oranges & Olives
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    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 8
    Originally from Sicily, blood oranges boast a distinctive red flesh and juice with a flavor reminiscent of berries. In this Sicilian-inspired dish, we pair the oranges with sea bass, fennel and olives. Serve with Barley Pilaf.






    • 32

    Ingredients:


    • 6 Tbs. extra-virgin olive oil, plus more for
       serving
    • 2 fennel bulbs, sliced paper-thin with a
       mandoline
    • 6 garlic cloves, thinly sliced
    • 3⁄4 cup dry white wine
    • 1⁄2 cup fresh orange juice
    • 6 pieces orange peel, each 1⁄2 inch square
    • Salt and freshly ground pepper, to taste
    • 6 sea bass or halibut fillets, each 7 oz.
    • 2 blood oranges, peeled and cut into 1⁄8-inch
       slices
    • 1 cup mixed pitted green and black olives
    • 6 bay leaves

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    Roasted Sea Bass with Fennel, Blood Oranges & Olives Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Preheat an oven to 400°F.

    In a large oval roasting pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the fennel and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the wine and boil for 1 minute. Add the orange juice and peel and simmer for 2 minutes. Season with salt and pepper. Remove from the heat.

    Season the fish with salt and pepper and place on the fennel mixture. Drizzle the fish with the remaining 3 Tbs. oil. Place the blood oranges, olives and bay leaves on and around the fish.

    Roast until the fish is opaque throughout, 15 to 25 minutes, depending on its thickness. Remove the bay leaves and discard. Spoon some of the liquid over the fish and drizzle with oil. Serve immediately. Serves 6 to 8.
    Williams-Sonoma Kitchen.

      Current date/time is Mon 15 Apr 2024, 2:36 pm