Sea Bass Fillet

Ingredients

• 400 g small Romanesco (1 small Romanesco)
• 40 g green olives (pitted)
• 2 small onions
• 1 clove garlic
• 300 g sea bass fillet
• 20 g almonds
• 2 sprigs marjoram
• 0.5 lemon
• 1 tbsp Olive Oil
• Salt
• Pepper
• 8 slices toasted baguette

Instructions

1. 1.

   Clean the Romanesco, cut into very small florets and wash.

2. 2.

   Coarsely chop the olives.

3. 3.

   Peel and finely dice the onions; peel and finely mince the garlic.

4. 4.

   Wash the fish fillet, pat dry, and cut into 3 cm pieces.

5. 5.

   Coarsely chop the almonds. Wash the marjoram, shake off excess water, pluck the leaves. Squeeze the lemon.

6. 6.

   Heat the oil in a pan. Stir-fry the Romanesco for 3–4 minutes over high heat.

7. 7.

   Add the almonds, onions, and garlic; cook for another minute. Season with salt and pepper.

8. 8.

   Season the fish pieces with pepper and add them to the pan with the olives.

9. 9.

   Deglaze with 2 tbsp lemon juice and 2 tbsp water. Cover immediately and simmer on low heat for another 4–5 minutes. At the end of cooking, season as desired, sprinkle with marjoram, and serve immediately. Offer toasted baguette on the side.