Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa

Ingredients

• 1 cup tomato, diced and seeded
• 1 cup fennel, finely diced
• 1 red bell pepper, finely diced
• 1/2 cup red onion, finely diced
• 1/2 cup kalamata olives, sliced
• 1/4 cup capers, drained, rinsed and squeezed dry
• 1 teaspoon garlic, minced
• 1/2 lemon, pulp and rind, seeded and chopped
• 2 tablespoons fresh parsley leaves, chopped
• 1/4 cup fresh basil leaves, chopped
• 3 tablespoons red wine vinegar
• 1 orange, zest minced, juiced
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 whole sea bass (about 5 pounds), scaled and cleaned with head and tail intact
• Salt and freshly ground pepper
• 1/2 red onion, sliced into thin rings
• 1 lime, cut into thin rounds
• 3 sprigs fresh rosemary
• 2 cloves garlic, thinly sliced
• Dried rosemary branches for roasting (optional)
• 2 tablespoons olive oil

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