Roasted Sea Bass With Fennel, Blood Oranges & Olives

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
541
FAT
54%
CHOL
48%
SOD
13%

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Ingredients for 6 servings

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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