1 tbspolive oil8(about 110 gm each) bream filletsOrange and radicchio1orange, strained juice only1 tbspred wine vinegar2 tbspextra-virgin olive oil2heads of radicchio, tough outer leaves removed, inner heart cut into wedges2oranges, peeled and thinly sliced, widthways75 gm(1/3 cup) large whole black olives, such as manzanilla
Preheat oven to 200C. Heat olive oil in a large frying pan over high heat, fry bream fillets skin-side down until golden (2-3 minutes), turn and place on an oven tray and roast until cooked through (about 2-4 minutes), remove, cover with foil, and keep warm.
Meanwhile, for orange and radicchio, combine orange juice, red wine vinegar and half the olive oil in a bowl. Heat remaining olive oil in a frying pan, add radicchio and cook until it starts to wilt (2-3 minutes). Add orange juice mixture, orange slices and olives, and cook until warmed through. Season to taste with sea salt and freshly ground black pepper and serve immediately with fish.