4x 170g fillets of sea bass
50g chopped taggiasca olives
50g chopped chives
500g green peas
100ml olive oil
Salt and pepper for seasoning
1 Roll the fish and skewer it so it’s easier to cook.
2 Mix the chopped olives with the chives, the chopped ginger and a dash of olive oil.
3 Cook the green peas in salted boiling water until they’re soft.
4 Strain the peas and blend half of them with a small amount of water, olive oil, salt and pepper, then set aside.
5 With the remaining peas, make a coarse purée (not as smooth as the first one). Set aside.
6 Poach the fish in salted boiling water for six minutes.
7 Serve by placing the smooth pea purée in the middle of the plate, spooning the coarse purée on top. Position the fish on top of the purée and spoon the olive and chive mix on top, then finish with a dash of olive oil and a sprinkle of cress.