Wash and peel the carrots. Cut into diagonal slices. Zest 2 of the oranges and then squeeze the juice from all 4.
Use a sharp knife to make chocolate shavings and then set aside in the fridge.
Place the carrots, water, butter, sugar, cumin seeds, orange zest and a pinch of salt in a frying pan. Cook over a low heat until all of the liquid has evaporated. The carrots should be tender and glazed. Set aside.
Preheat the oven to 200°C.
Season the sea bass fillets with salt and piment d'Espelette. Heat a frying pan to hot and add a drizzle of olive oil. Add the fish to the pan, skin-side down and allow to colour. Turn the fish over and then place on a baking tray. Transfer to the oven and cook for 4 minutes.
Add the honey to the same frying pan and bring to the boil. Deglaze with the orange juice, reduce by half then add 40g of butter and mix well.
«Try making this recipe using sea bream instead of sea bass.»