For the orange dressing, heat the orange juice in a small saucepan and cook for 3-4 minutes, or until the volume of the liquid has reduced by two-thirds. Stir in the zest, set aside to cool and then leave to chill in the fridge.
Put the orange segments into an airtight, heatproof plastic bag (sous-vide bag). Place the bag into a small saucepan of boiling water for 10 seconds. Carefully remove the bag from the water and gently press apart the segments with your fingers to make orange 'pearls'.
Add the orange pearls to the chilled, reduced orange juice. Stir in the white wine vinegar, olive oil and half of the fennel fronds. Set aside.
For the fennel and onion salad, place the sliced fennel and red onion into a bowl of iced water and set aside for 10 minutes. Drain, pat dry using kitchen paper and place into a large bowl.
Add two-thirds of the olives, the olive oil, white wine vinegar and remaining fennel fronds to the bowl and season, to taste, with salt. Stir until well combined and set aside.
For the sea bream, score the sea bream 4-5 times on the skin side and season, to taste, with salt and freshly ground black pepper. Heat the oil in a frying pan and fry the fish, skin-side down, for 1-2 minutes on each side. Remove the fish from the pan and set aside to rest for two minutes.
To serve, drizzle some dressing around the edge of each of four serving plates. Place a sea bream fillet, skin-side up, in the middle of the plate and top with the fennel and onion salad. Scatter over the reserved olive pieces.
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