Sea bass breaded with Taggiasche olives, carrot orange and saffron puree

Directions

1. Procedure:
2. -Cut the sea bass into 120gr portions
3. -Chop the olive, so that the olives become a paste, but not too thin
4. -Cover the barramundi with that paste and bread it in the semolina flour
5. - Peel and roughly chop the carrots se aside.
6. - Dice the shallots
7. - In medium size pot sweat of shallots adding the cumin and salt.
8. - Add the carrot, star anise and orange juice, add water if needed to cover the carrots
9. - Let simmer for about 25min or till carrots are cooked
10. - Remove star anise and blend in food processor to a smooth
11. -Cook the Sea Bass in a hot frying pan with a drop of extra vergin olive oil
12. -Place carrot purée on the plates place the Sea Bass on top, sprinkle with extra
13. Virgin olive oil and garnish with fresh thyme tips (facultative)