In a container place a grill, colander, or other slotted utensil so that the marinade juices can drain off. Fillet the sea bass and place on the grill, skin downwards. Cover it completely as if to form a crust with the seasoned salt, brown sugar and some finely minced orange zest. Massage briefly and place in the refrigerator for at least six hours. Scrape off crust and thinly slice. Place slices in the extra virgin olive oil and serve on small pieces of carasau bread.

Ingredients (4 portions): 800 gr. Sea bass 300 gr. Kosher salt 100 gr. “Mascobado” raw cane sugar 30 gr. Finely minced spices (cinnamon, cloves, star anise, pink pepper corns, wild fennel seeds) Orange peel 2 dl. Extra virgin olive oil Carasau bread