Tomato Baked Sea Bass with Fennel & Orange Salad
¼ cup olive oil
Four 6-ounce black sea bass, striped bass or red snapper filets
1 jar Sicilia Sauce
1 fennel bulb, shaved thin on a mandolin
1 orange, segmented
1 small red onion, sliced thinly
1 tablespoon white wine vinegar
2 1/2 tablespoons extra-virgin olive oil, plus more for serving
For Tomato Baked Sea Bass:
For Fennel & Orange Salad:
Preheat the oven to 350 degrees.
In a large skillet, heat the olive oil over medium heat. Add the fish, skin side down. Cook the fish over the skin until it is just browned, about 3 to 5 minutes.
Place the Sicilia Sauce in a baking dish that will fit all the fish. Lay the fish on top of the sauce and place in the oven.
Cook for 7 to 8 minutes until the fish is cooked through.
While the fish is cooking, prepare the Fennel & Orange Salad:
Toss together fennel, orange segments, and red onion with white wine vinegar and olive oil.
Spoon the Sicilia Sauce onto plates and set the fish on top. Garnish with the fennel and orange salad.