Steps:
- In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add fennel, onion and garlic, and cook until softened but still crisp, about 2 minutes.
- In a medium bowl, combine fennel mixture, riced potatoes, anchovies and capers. Whisk in orange juice, vinegar, poaching liquid and remaining olive oil until emulsified. Stir in parsley. Season with salt and pepper. Spoon over poached bass.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 26 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 283 milligrams, Sugar 4 grams
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