Crispy Sea Bass Recipe with Creamed Potato and Broccoli Mousse

Ingredients

• 4 sea bass fillets, with skin and scales, weighing 100g each
• 4 tbsp of extra virgin olive oil
• 300g of broccoli, preferably wild, washed and broken into florets
• 50ml of cream
• salt
• 1 courgette, peeled and sliced into ribbons using a mandoline
• 2 tbsp of extra virgin olive oil
• 2 pinches of salt
• 1 lettuce, green and round
• 150ml of fish stock
• 300g of potatoes, peeled and roughly chopped
• 40g of Parmesan, Parmigiano Reggiano
• 50ml of vegetable stock
• 30ml of extra virgin olive oil
• 1 tbsp of lemon juice
• freshly ground black pepper
• 2 tbsp of flaked almonds
• flaky sea salt