Whole Seabass with Fennel and Orange Zest

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3 (1 to 1 1/4 pound each) whole sea bass

6 cloves garlic

1 to 2 heads fennel, fronds removed and reserved, for garnish

1/4 cup extra virgin olive oil

1 orange, zested

Salt and pepper, to taste

Clementine Vinaigrette, recipe follows

Clementine Vinaigrette:

1 1/2 cup clementine juice

1/2 cup champagne vinegar

1 tablespoon parsley, chopped

1 teaspoon thyme, chopped

1 tablespoon shallots, chopped

2 cups extra virgin olive oil

Salt and pepper, to taste