Ingredients
4 royal gilthead fillets (about 1/2 lb. each)
2 oranges
1 lemon
2 rose grapefruits
2 tablespoons olive oil
salt, pepper
1 tablespoon old wine vinegar
1 tablespoon granulated sugar
fish fumet (stock)
2 spoons flower honey

1
Using a knife, preferable a good sharp one,peel then remove thesegments of the oranges, grapefruits, and lemons.You segment the fruits through theirnatural divisions of the fruits leaving the skin and, of course, the pits.Juice grapefruits then reduce. Place the segments around the gilthead/sea bream.

2
Cut the gilthead fillets into small portions vertically. Make some shallow diagonal incision at one side of the skin and a straight one at the line at the center of the flesh.Season with salt and pepper. Pan fry in olive oil for three minutes on each side.

3
To make a bigarade, or bitter orange sauce, place some sugar on a sauce pan then sprinkle with vinegar.Add the juice of the fruits then place on the stove to reduce slightly. Reduce also the fish stock.

4
Shred the lemon peel. Drizzle some honey on a sauce pan and add the peel. Caramelize.

5
Add the citrus juice and fish stock to the bigarde. Reduce again.

6
When all is done, set the fried fillet on a serving plate. Surround with the citrus segments. Place the lemon grind at the center line of the fillet. Pour around it some of the bigarde sauce. And then it’s ready to be eaten. Happy seafood eating!