Serves 6

Ingredients

• 6 Blood oranges
• 1 cup Flat-leaf Parsley, sprigs
• 1 Fennel Bulb
• 2 1/2 Fresh Bass, skin, and pin bones removed
• Salt
• Black Pepper

directions

Peel, segment, and dice the citrus over a bowl so you save all the juice. Add the parsley and stir gently.

Trim the fennel, peeling away the woody, fibrous outer layers and reserving the fronds, Using a mandoline or very sharp knife, cut the fennel bulb into paper-thin-slices, And fennel slices and fronds to the bowl with the grapefruit-parsley mixture.

Season the sea bass fillets with salt and pepper. In a heavy frying pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the fish and cook until browned underneath, 3 to 4 minutes. Turn the sea bass over and cook until opaque around the edge, about 3 minutes more.

Transfer the fish to individual plates. Spoon the grapefruit-fennel mixture on the top and drizzle with a little olive oiil. Serve immediately.