Bass Fillets Poached With Fennel And Oranges

• 1/4 cup fresh lemon juice
• 3 cloves garlic, peeled and minced
• 1/4 cup white wine
• 4 bass fillets (about 4 ounces each), all bones removed
• 2 oranges
• 1 lemon
• 1 cup white wine
• 1 clove garlic, peeled and minced
• 1/2 cup thinly sliced fennel bulb
• 1/2 small onion, peeled and thinly sliced
• 10 saffron threads
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 8 basil leaves, cut into thin strips

1. For the marinade, combine the lemon juice, garlic and wine in a shallow dish.
2. Add the bass; marinate for 20 minutes, turning once.
3. Meanwhile, for the poaching liquid, peel the oranges and lemon with a paring knife to remove all of the pith.
4. Cut out the orange and lemon sections from between the membranes.
5. Set aside.
6. Place the wine, garlic, fennel and onion in a medium-size nonreactive saucepan and bring to a boil over medium heat.
7. Reduce heat and simmer, covered, for 10 minutes.
8. Add saffron and simmer for 1 minute more.
9. Remove bass from the marinade and place in the pan.
10. Cover and simmer for 4 minutes.
11. Add orange and lemon sections, cover and simmer for 2 minutes more.
12. Place 1 bass fillet on each of 4 plates.
13. Using a slotted spoon, divide the fennel, onion and fruit sections among the plates, spooning them over the fish.
14. Season with the salt and pepper to taste and sprinkle with the basil leaves.
15. Serve immediately.

lemon juice, garlic, white wine, bass, oranges, lemon, white wine, clove garlic, fennel bulb, onion, threads, salt, freshly ground pepper, basil

Taken from cooking.nytimes.com/recipes/3665 (may not work)