The sauce

1. In a blender, add all the liquid ingredients—tahini, orange juice, mandarin juice, lemon juice, and chicken stock—and blend well.
2. Season with salt and pepper; taste and adjust as needed.
3. In a pot, heat the olive oil and butter. Sauté the onions and garlic until the onions are soft and translucent.
4. Add the blended tahini mixture to the onions and bring to a boil.
5. Continue blending or mixing the citrusy Arnabiyeh sauce until smooth.
6. Check the consistency and thickness.
7. Add extra virgin olive oil.
8. Taste and adjust salt and pepper as needed.

Note: Tahini thickness varies by brand. You may need to adjust the amount of juice or liquid to reach the proper consistency.

1. In a deep plate, add the citrusy Arnabiyeh sauce.
2. Garnish with the decorative ingredients.
3. Pat the fish dry once more and place it on top of the sauce.
4. Add additional garnish—sun-dried tomatoes, roasted cherry tomatoes, orange wedges, and orange zest.

The fish

1. Clean the sea bass and fillet into two fillets. Use tweezers to remove any pin bones.
2. Keep the skin on.
3. Season the fillets with salt and pepper.
4. In a sauté pan, heat some oil and place the fillets skin-side down.
5. Roast until the skin is crispy. Once crispy, flip and cook for 1 additional minute.
6. Remove and pat dry on paper towels.