Ingredients
For the relish:
1 small blood orange
1 small lemon
½ cup Lindsay Organic Pitted Green Olives, thinly sliced
¼ cup roasted red pepper, chopped
2 tablespoons chopped parsley
1 teaspoon minced garlic
1/4 cup extra virgin olive oil
Kosher salt
Freshly cracked black pepper
For the fish:
One 2 pound whole snapper, cleaned
½ blood orange, sliced ½ lemon, sliced
2 fresh bay leaves
2 sprigs fresh oregano
1 bulb fennel, sliced
2 tablespoons extra virgin olive oil
Kosher salt
Freshly cracked black pepper