Pan-Roasted Grouper With Provençal Vegetables

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2 cups thinly sliced fennel bulb (about 1 medium bulb)

2 tablespoons fresh orange juice

16 picholine olives, pitted and chopped

1 (28-ounce) can no-salt-added whole tomatoes, drained and coarsely chopped

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

Cooking spray

2 teaspoons olive oil

1 garlic clove, minced

4 (6-ounce) grouper fillets (about 1 inch thick)

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