STEP 1: JUICE THE CRANBERRIES
Place the 3 cups of fresh cranberries and ½ cup water in a blender and blend until broken down. Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much juice as possible. You should yield roughly 1 to 1½ cups of tart, vivid crimson juice. Alternatively, cook the cranberries and water together for 5 minutes until they burst, then strain. The juice will be intensely tart and deeply coloured — this is the foundation of the dish.

STEP 2: PREPARE THE CRANBERRY POACHING LIQUID
Pour the cranberry juice into a wide, shallow sauté pan or skillet. Add the sugar, salt, and optional ginger and star anise. Bring to a gentle simmer, stirring to dissolve the sugar. The liquid should be approximately 1 inch / 2.5cm deep — enough to come halfway up the fish fillets.

STEP 3: POACH THE SEA BASS
Season the sea bass fillets with salt and white pepper. Gently lower them into the simmering cranberry liquid, skin-side up. Maintain the barest possible simmer — tiny bubbles at the edges only, no rolling boil. Poach for 8–12 minutes depending on thickness, spooning the cranberry liquid over the fillets periodically. The fish is done when it flakes easily at the thickest point and is just opaque throughout. Remove carefully with a fish spatula. Increase the heat and reduce the poaching liquid by half, then remove the ginger and star anise and swirl in the tablespoon of butter for a glossy, concentrated sauce.

STEP 4: MAKE THE CRANBERRY PANADE
Soak the torn bread in the milk until completely soft, about 5 minutes, then squeeze out excess moisture. In a small pan over medium-low heat, melt the butter and gently cook the shallot until translucent, 2–3 minutes. Add the halved cranberries and cook for 3–4 minutes until they begin to soften and release their juice. Add the soaked bread, thyme leaves, salt, and pepper. Stir to combine into a soft, cohesive mixture with visible cranberry pieces throughout.

STEP 5: PREPARE THE FRESH CRANBERRY GARNISH
Halve or thinly slice the remaining fresh cranberries. Toss gently with the sugar, lemon juice, olive oil, and a pinch of flaky sea salt. Let sit for 5–10 minutes — the brief maceration softens the raw bite while preserving their vivid colour and fresh tartness.

STEP 6: PLATE THE DISH
Spoon the reduced cranberry sauce across the centre of each warm plate. Place a small mound of the cranberry panade beside or beneath the fish. Carefully set a poached sea bass fillet on the sauce. Scatter the fresh cranberry garnish over and around the fish. Finish with chervil or micro herbs and a drizzle of olive oil.