Sea Bass Filets with Olive and Orange Salad

Preheat oven to 375° F/190° C. Coat a sheet tray with olive oil.

Dry the fish fillet using a paper towel. Season them with salt, pepper. Arrange the fillets on the sheet tray and bake for about 25 minutes.

Juice the oranges and set juice aside. Remove and discard the peel and pith of the remaining oranges. Using a sharp knife, remove the segments, cut into small pieces, and set aside in a small bowl.

Melt half of the butter in a saucepan over medium heat. Add the shallots and cook, stirring, until tender, about 5 minutes. Add the reserved juice and bring to a simmer. Cook until juice has reduced by half, about another 5 minutes.

Remove saucepan from heat, and whisk in the remaining butter, a few tablespoons at a time. Stir in reserved orange segments, olives and fresh herbs.