Sea Bream With Orange And Fennel Salad - cooking recipe

Ingredients

2 bunches parsley, finely chopped
3 cloves garlic, minced
4 None sea bream filets, or striped bass
14 oz cherry tomatoes
1 cup olive oil
5 tbsp red wine vinegar
2 tbsp orange juice
1 pinch sugar
1 bulb fennel, grated
2 None red onions, peeled and grated
2 None oranges, peeled and carefully sectioned with a sharp knife
1 head radicchio, cut into thin strips
2 oz black olives
2 None anchovies, drained
1/4 cup capers, drained

Preparation

Preheat the oven to 400\u00b0F. Mix 2 tbsp of parsley and about a third of the garlic. Remove the scales from the fish (if not already scaled). Score the fish on both sides with a sharp knife and fill the cuts with the garlic and parsley mixture. Season to taste and put the fish in a lightly-oiled roasting pan. Arrange the tomatoes around the fish, sprinkle them with sea salt and drizzle everything with 1/2 cup of oil. Bake the fish for about 30 mins.
Whisk the vinegar, orange juice, a third of the garlic and sugar. Add 5 tbsp of oil and beat vigorously. Toss the fennel, onions, orange, radicchio and olives with the vinaigrette.
Puree the remaining garlic and parsley, anchovies, capers, and oil in a food processor. Serve the sea bream on plates with the salad and herb puree.