Sautéed Snapper With Orange-Fennel Salad

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2 oranges

1 medium fennel bulb with stalks

2 tablespoons olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) yellowtail snapper fillets

1/2 teaspoon fresh thyme leaves

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