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