Sea Bass with Fennel, Tomato and Orange

Ingredients

• 1 cup tomatoes canned drained chopped
• 1 rib tender celery thinly sliced
• 1 pinch pepper red crushed
• 0.3 cup cooking wine dry white
• 1 large fennel bulb--halved minced cored thinly sliced
• 2 tablespoons flat-leaf parsley finely chopped
• 1 tablespoon olive oil extra-virgin
• 1  onion halved thinly sliced
• 1 teaspoon orange zest finely grated
• 1 pinch saffron threads crumbled
• 24 ounce sea bass fillets skinless
• 4 servings sea salt 

Equipment

• frying pan

Directions

1. In a large, deep skillet, heat 2 teaspoons of the olive oil.
2. Add the fennel, onion and celery, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Uncover and cook, stirring, until the vegetables are lightly browned, about 5 minutes.
3. Add the tomatoes, wine, 3/4 teaspoon of the orange zest, the saffron and crushed red pepper and cook over high heat until the liquid has evaporated, about 5 minutes.
4. Add the tomato juices, season with salt and bring to a simmer. Arrange the fish fillets in the sauce in a single layer and season with salt. Cover and cook over moderate heat until the fish is opaque throughout, 8 to 10 minutes.
5. Mix the parsley with the fennel fronds and the remaining 1 teaspoon olive oil and 1/4 teaspoon orange zest; season with salt. Spoon the fish and sauce onto warmed plates, sprinkle with the parsley mixture and serve.
6. Notes: One Serving - Calories 254 kcal, Total Fat 1 gm, Saturated Fat 4 gm, Protein 34 gm, Carbohydrates 13 gm