1 fennel bulb, thinly sliced
3 garlic cloves, thinly sliced
small bunch fresh mint, leaves only
2 onions, thinly sliced
3 oranges, peeled and segmented, 1 peel retained to blanch
handful fresh flatleaf parsley, leaves only
4 whole anchovies packed in salt, roughly chopped
3 tbsp baby capers
salt and freshly ground black pepper
1 tsp caster sugar
60ml/4 tbsp olive oil
2 tbsp olive oil
pinch dried oregano (preferably Sicilian)
50驳/1戮辞锄 pine nuts, toasted
1 tbsp pink peppercorns
50驳/1戮辞锄 raisins, soaked in warm water
125ml/4fl oz moscatel vinegar
2 x 200g/7oz sea bass fillets, pin-boned and skin scored