8 skinless sea bass fillets
8 slices of orange peeled
extra virgin olive oil
Salt and Pepper
fresh dill to decorate
Peel the oranges raw and make 8 wedges. Roll the sea bass fillet around the orange wedge and stop it with a toothpick.
In a pan, heat a round of extra virgin olive oil, add the finely chopped onion, brown. Put the rolls in the pan, brown them for about ten minutes, season with salt and pepper and sprinkle with the orange juice. Cook, in the meantime, finely cut the fennel, season with oil, salt and pepper and arrange them on the plates.
When the rolls are cooked, lay them on the fennel and complete with the fresh dill. Serve them hot.