Moroccan Grilled Striped Bass

Ingredients:

• 4 striped bass fillets (180g each), skin on
• 3 cups freshly squeezed orange juice
• Sprigs of fresh thyme
• 1 tbsp. honey
• Harissa to taste
• Vegetable oil
• Dried black olives, remove pits, chop olives coarsely
• Salted black olives, remove pits
• Coarsely chopped parsley

Preparation:

1. Pour the orange juice into a small saucepan and add a sprig of thyme. Bring to a boil over medium heat. Cook until the juice has reduced by half and turned into syrup. Strain into a bowl and add the honey and harissa to taste.
2. Preheat grill to medium heat.
   
   Brush the fillets with oil on both sides and season with salt and pepper to taste. Grill for 4 minutes per side, until cooked through and grill marks appear.
3. Transfer the fish to a platter, drizzle with the sauce and sprinkle with olives and parsley.
   
   Recipe sea ​​bass, with a sauce of anchovies, capers, mint and marjoram marinated in the same sauce.