For 4 people: 4 sea bass fillets – 2 branches of celery – 1 medium size red cabbage – 1 medium size white cabbage – The juice of 4 oranges – 6 cloves of garlic – 6 tbsp. of olive oil – 80 gr of butter – 4tbsp. Of red vinegar- Salt – Pepper – Parsley for decoration
Chop 3 garlic cloves and the celery; mix them with the juice of the oranges and add 2 tbsp. of oil. Wash and dry the sea bass fillets, salt and pepper them then season them with this mixture. Leave to rest for at least an hour. Finely slice the two cabbages; boil them for 5 to 8 minutes in salted water, making sure to add the wine vinegar in the water designed to boil the red cabbage; drain them separately.
Set a large frying pan on medium heat and put 3 tbsp. Of oil and the butter therein. Add the 3 remaining garlic cloves, chopped. After 2 minutes, incorporate the two boiled cabbages separately on each side of the frying pan; stir from time to time for 5 minute. Pepper and salt a little bit more if needed. Keep warm.
Warm 1tbsp. Of oil. Add the sea bass fillets skin side down and top them with their seasoning. Cover the pot and cook on low heat until they get soft. Arrange them on a plate with the little sauce resulting from the cooking, surround with both cabbages then decorate with chopped parsley. Serve.