Sea Bass With Fennel, Tomato And Orange

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Ingredients

1 tablespoon extra-virgin olive oil

1 large fennel bulb—halved, cored and thinly sliced, plus 1 tablespoon minced fennel fronds

1 onion, halved and thinly sliced

1 tender celery rib, thinly sliced

1 cup chopped drained canned tomatoes, plus 1/2 cup strained tomato juices

1/4 cup dry white wine

1 teaspoon finely grated orange zest

Pinch of saffron threads, crumbled

Pinch of crushed red pepper

Sea salt

Four 6-ounce skinless sea bass fillets

2 tablespoons finely chopped flat-leaf parsley

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