• 130 g Cream of chickpeas and broccoli
• 4 sea bass fillets
• Fennel to taste
• Chives to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
Cut the sea bass fillets into slices, add a drizzle of extra virgin olive oil and cook in a non-stick pan on both sides, season with salt and pepper. Heat the cream of chickpeas and broccoli, obtain desired density by diluting with a little water.
Serve the sea bass hot on the warm chickpea and broccoli cream, garnish with the fennel and chives.