- 175g sea bass fillet
- 25g almonds
- 300g peas
- Salt and pepper
Remove the skin from the fish; season it and then sauté it in some olive oil until it is half cooked. Cover it with the almonds as if they were scales and finish cooking in the oven. The almonds should be toasted.
For the sauce: Cook the peas in water with salt, white pepper and coriander. Grind the peas, adding the stock from the cooking whenever necessary. Add salt to taste. Put the sauce on a serving dish and the fish on top. Accompany with seasonal vegetables.