Clean the fennel bulbs and slice into equal sized pieces as the sanguini.
Steam until al dente, adding lemon juice to the boiling water.
Clean and scale the fish, and open up into 4 filets.
Keep the heads in order to prepare the fummetto.
Pour over some orange juice and the Martini Dry, on fishs filets to marinate and set aside for 2 hours.
Heat the butter in a non-stick pan and sauté the filets – first, cook the inner side of the fillet and then the outer side.
Cook over high heat so that the fish become crispy without burning.
In a pan, flavor the fummetto with the remaining orange juice and boil for 4 minutes, so that most of the liquid cooks off.
Whisk the remaining liquid with a little olive oil flavoured with basil, and add salt and pepper.
Layer the fennel and the orange slices alternately on a plate, pour over a little sauce and place the crispy filets on top.