Pan-Seared Sea Bass in Tomato Fennel Broth

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This dish presents beautifully, but I found it to be a bit too subtle for my taste.

Don't be put off by the fennel; it's not dominant here at all.

Here are some suggested revisions (won't affect the taste:
2 Tbls evoo is plenty for sweating the fennel and onion; timing should be 7 - 10 minutes, rather than 10 - 15.
1 C of sundried tomatoes is plenty. Reserve 2 Tbls or so for the garnish before adding the rest to the aromatics.
Quantity for the grapeseed oil should be 2 - 3 Tbls. Grapeseed oil is quite neutral in flavor, and works well here, but if you can't find it easily, I think canola or peanut oil would work about as well.