Winter Roasted Fish With Orange-Lemon Sauce

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Washington Post


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1/4 cup olive oil

1/2 medium onion, finely chopped (3/4 cup)

1 small flat fennel bulb, trimmed, cored and finely chopped (about 3/4 cup), with fronds reserved for garnish

1/2 cup store-bought or homemade orange-lemon marmalade (see related recipe)

20 pitted whole Gaeta or kalamata (black) olives

1/4 bunch flat-leaf parsley leaves, finely chopped (1/3 cup)

15 grape or cherry tomatoes, cut in half

1 1/2 pounds (1 large piece) 1 1/2-inch-thick, skinless fish fillet, such as swordfish

Kosher salt

Freshly ground black pepper

2 tablespoons flour

1/2 cup dry white wine, such as sauvignon blanc

1 small orange, cut into thin slices, for garnish

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