For the sea bass
- 800 g sea bass
- 5 star anises
- 1 teaspoon(s) chili flakes
- 2 kilos salt, semi-coarse
- 4 sprig(s) rosemary
- 90 g water
- 1 lemon
- 1 fennel bulb
For the olive oil-lemon dressing
- lemon zest, of 1 lemon
- lemon juice, of 1 lemon
- 30 g mustard
- 100 g olive oil
- salt
- pepper
For the garnish
- 500 g wild greens
- salt
- pepper
- 2 tomatoes
- 1 clove(s) of garlic
- 1 teaspoon(s) oregano
To serve
- oregano
- olive oil