Sea bass rolls with Bronte pistachios and herbs on a broad beans puree and battered courgettes.
- 2 sea bass (each 450g)
- 200g Orogel broad beans
- 200g Orogel battered courgettes
- 60g Bronte pistachios
- wild fennel
- fresh oregano
Gut, wash, scale and dry the sea bass. Fillet the fish and place it on your worktop. Season with fresh oregano, salt, pepper and pistachios. Roll up.
Meanwhile, in a small saucepan let chopped onion sweat with some oil, then add the broad beans and let simmer. After cooking, add the wild fennel and blend the ingredients until you have a smooth and velvety puree.
Bake the fish in the oven at 170° C for five minutes. Fry Orogel battered courgettes and place them on a plate. Top with fish fillets and drizzle the broad beans puree.
Serve with extra virgin olive oil and a sprig of fresh oregano.