Sea bass with citrus oil

Step 1

Toast 1 tsp of cumin in a dry pan for 1-1.5 minutes. Crush the toasted cumin in a mortar.

Step 2

Wash the fish, dry it, remove the skin and bones, and cut along the spine to make 6 fillets. Season each fillet with salt, freshly ground pepper, and half of the ground cumin. Drizzle sea bass fillets with olive oil and let sit for about 10 minutes.

Step 3

Wash the zucchini, peel it, and remove the seeds. Peel and wash the carrot. Cut the carrot, celery, and zucchini into thin strips - slightly longer than the width of the sea bass fillet (easier to do with a vegetable peeler, then cut into strips using a knife). Do not mix the vegetables.

Step 4

Heat 2 tbsp olive oil in a pan, add the carrots, season with salt, freshly ground pepper, and half of the remaining ground cumin. Fry the carrots for 2 minutes on each side over medium-high heat. Turn the carrots carefully using two wooden spatulas. Place the cooked carrots on a plate.

Step 5

Add 1 tbsp olive oil to the pan, add zucchini and celery, season with salt, sprinkle with freshly ground pepper and the remaining ground cumin, fry the zucchini and celery for 1 minute on each side over medium-high heat. Place the cooked vegetables on a plate. Divide the vegetables into 6 portions. Pour the oil from the pan into a baking dish. Take a sea bass fillet, place it on a board, and place carrots, zucchini, and celery on the wider side.

Step 6

Roll up, secure with two toothpicks, and place in a baking dish. Bake at 180-190°C for 10-15 minutes, depending on the thickness of the fish. Be careful not to overcook the fish.

Step 7

For the sauce, blanch the citrus fruits in boiling water. Remove the zest from 1/2 lemon and 1/3 orange. Squeeze the juice from half a lemon and a whole orange. Mix the juices and zests in a saucepan, bring to a boil over high heat, and reduce for 3-4 minutes until the juice is reduced by half. Cut the butter into cubes. Remove the saucepan from the heat, add the butter and a pinch of salt. Whisk the sauce with a whisk. Remove the cooked rolls from the oven, place on a plate, drizzle with citrus butter sauce, and serve hot.