Sea bass rolls with orange and dill on a bed of fresh fennel

Serves 4


8 skinless sea bass fillets
8 slices of orange peeled
orange juice 
1 onion
2 fennel
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.