Pan-Seared Sea Bass with Charred Fennel & White Bean Escabeche

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, pat dry before cooking
• 5 tbsp extra virgin olive oil, divided
• 2 medium fennel bulb, sliced into wedges
• 1 medium red onion, thinly sliced
• 1 cup roasted red peppers, jarred, drained, sliced
• 1.5 cans (15 oz) canned white beans, drained, rinsed
• 3 tbsp sherry vinegar
• 1/4 cup fresh orange juice, freshly squeezed
• 1 tsp orange zest
• 3 cloves garlic cloves, minced
• 1 whole bay leaf
• 2 sprigs fresh thyme
• 1 tsp sea salt
• 0.5 tsp cracked black pepper