Sweet and sour fish with Sicilian orange salad recipe
 Matt Tebbutt tops sea bass with a sweet raisin, crunchy pine nut and intense moscatel vinegar dressing. Serve with a fresh citrus salad. 60ml/4 tbsp olive oil2 onions, thinly sliced3 garlic cloves, thinly sliced1 tsp caster sugar125ml/4fl oz moscatel vinegar50g/1¾oz raisins, soaked in warm water2 x 200g/7oz sea bass fillets, pin-boned and skin scored50g/1¾oz pine nuts, toasted handful fresh flatleaf parsley, leaves only 60ml/4 tbsp olive oil 2 onions, thinly sliced 3 garlic cloves, thinly sliced 1 tsp caster sugar 125ml/4fl oz moscatel vinegar 50g/1¾oz raisins, soaked in warm water 2 x 200g/7oz sea bass fillets, pin-boned and skin scored 50g/1¾oz pine nuts, toasted handful fresh flatleaf parsley, leaves only 3 oranges, peeled and segmented, 1 peel retained to blanch1 fennel bulb, thinly sliced 2 tbsp olive oil handful fresh flatleaf parsley, leaves onlysmall bunch fresh mint, leaves onlypinch dried oregano (preferably Sicilian)1 tbsp pink peppercorns 3 tbsp baby capers8 large caper berries on stalks4 whole anchovies packed in salt, roughly choppedsalt and freshly ground black pepper 3 oranges, peeled and segmented, 1 peel retained to blanch 1 fennel bulb, thinly sliced 2 tbsp olive oil handful fresh flatleaf parsley, leaves only small bunch fresh mint, leaves only pinch dried oregano (preferably Sicilian) 1 tbsp pink peppercorns 3 tbsp baby capers 8 large caper berries on stalks 4 whole anchovies packed in salt, roughly chopped salt and freshly ground black pepper Method Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water.Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper.Serve the sea bass fillets with the sauce and salad on the side. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water. Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes. Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper. Serve the sea bass fillets with the sauce and salad on the side. Serve the sea bass fillets with the sauce and salad on the side.