1 cup tomato, diced and seeded |
1 cup fennel, finely diced |
1 red bell pepper, finely diced |
1/2 cup red onion, finely diced |
1/2 cup kalamata olives, sliced |
1/4 cup capers, drained, rinsed and squeezed dry |
1 teaspoon garlic, minced |
1/2 lemon, pulp and rind, seeded and chopped |
2 tablespoons fresh parsley leaves, chopped |
1/4 cup fresh basil leaves, chopped |
3 tablespoons red wine vinegar |
1 orange, zest minced, juiced |
1/4 cup plus 2 tablespoons extra virgin olive oil |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 whole sea bass (about 5 pounds), scaled and cleaned with head and tail intact |
salt and freshly ground pepper |
1/2 red onion, sliced into thin rings |
1 lime, cut into thin rounds |
3 sprigs fresh rosemary |
2 cloves garlic, thinly sliced |
dried rosemary branches for roasting (optional) |
2 tablespoons olive oil |