Steamed Sea Bass With Oranges And Fennel

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2 whole sea bass (about 24 oz each), cleaned, gills removed

1 salt

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon ground fennel

1/4 cup orange juice

2 tablespoons extra-virgin olive oil

6 fennel stalks, trimmed (reserve a few leaves), wide parts thinly sliced

3 teaspoons minced garlic

2 oranges, peeled, seeded and sectioned

4 cups cooked brown rice

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