Sea Bream With Orange And Fennel Salad

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

parsley, garlic, bream filets, tomatoes, olive oil, red wine vinegar, orange juice, sugar, fennel, red onions, oranges, radicchio, black olives, anchovies, capers

Taken from recipes-plus.com/api/v2.0/recipes/17416 (may not work)