Sea Bass with Fennel Tomato and Orange

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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