Sea Bass Fillet with Fennel and Orange Sauce

For the Sea Bass Fillet:

• 4 sea bass fillets (about 5.3-5.6 oz each or 150/160g)
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste

• 2 fennel bulbs (sliced thin)
• 2 tablespoons of butter
• 2 tablespoons of brown sugar
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

• Juice and zest of 2 oranges
• 1 tablespoon of honey
• 3 tablespoons of dry white wine (50 ml)
• 3 tablespoons of fish broth (or water) (50 ml)
• 1 tablespoon of butter
• 1 teaspoon of cornstarch for thickening
• Salt and pepper to taste

1. Caramelized Fennel:

   • In a large skillet, melt the butter over medium heat.
   • Add the sliced fennel and cook for about 5 minutes, stirring occasionally until it starts to brown.
   • Sprinkle with brown sugar and mix well. Continue cooking for another 5-7 minutes until the fennel is caramelized and tender.
   • Add balsamic vinegar, salt, and pepper, and stir to combine the flavors. Remove from heat and keep warm.

2. Orange Sauce:

   • In a small saucepan, combine orange juice, zest, honey, and white wine. Bring to a boil.
   • Add fish broth and reduce the sauce over medium heat until slightly thickened (about 10 minutes).
   • Dissolve the cornstarch in a bit of cold water and add it to the sauce, stirring continuously until it thickens.
   • Add butter, salt, and pepper, and stir well. Remove from heat and keep warm.

3. Sea Bass Fillet:

   • Clean and fillet the sea bass, ensuring no bones remain. Cut the fillets into pieces about 2-3 inches (5-6 cm) long.
   • Season the fillets with salt and olive oil.
   • Heat a large skillet over medium-high heat.
   • Place the fillets skin-side down and cook for about 3-4 minutes until the skin is crispy and golden.
   • Flip the fillets and cook for another 2-3 minutes until the fish is perfectly cooked.

4. Plating:

   • Place a portion of caramelized fennel in the center of each plate.
   • Lay a sea bass fillet on top of the fennel.
   • Drizzle the orange sauce over the fish and around the plate.
   • Garnish with a bit of grated orange zest and some fresh fennel leaves, if desired.