Pan-Seared Sea Bass In Tomato Fennel Broth

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1/4 small fennel bulb, shaved thin

1 small onion , diced

1 carrot, peeled and diced

4 tablespoons extra-virgin olive oil

1/4 cup white wine

2 cups fish stock or clam juice

1/4 cup fresh orange juice

2 cups sun-dried tomatoes

1 tablespoon minced garlic

Salt and freshly ground black pepper

3 tablespoons unsalted butter, room temperature

2 (6-ounce) sea bass fillets, with skin on

1 teaspoon ground fennel

Salt and freshly ground black pepper

Grapeseed oil

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