Blood Orange, Fennel & Olive Snapper

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Recipe bykristypresmyk

Notes:

I like to keep the skin on the filet and broil on low with the fish skin side up.

For sides I would serve a cous cous, wilted green or salad.

Categories:
- Fennel
- health
- Low Carb
- Mediterranean
- Quick
- Seafood

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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 castraveltano olives, sliced
6 bay leaves