Sea Bass with Fennel Tomato and Orange
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large fennel bulb—halved, cored and thinly sliced, plus 1 tablespoon minced fennel fronds
- 1 onion, halved and thinly sliced
- 1 tender celery rib, thinly sliced
- 1 cup chopped drained canned tomatoes, plus 1/2 cup strained tomato juices
- 1/4 cup dry white wine
- 1 teaspoon finely grated orange zest
- Pinch of saffron threads, crumbled
- Pinch of crushed red pepper
- Sea salt
- Four 6-ounce skinless sea bass fillets
- 2 tablespoons finely chopped flat-leaf parsley
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