Piran sea bass with a twist | Fonda

Ingredients

• 800 g sea bass fillet
• 1 large courgette, sliced into sticks
• 1 stalk of celery, sliced into sticks
• 1 pepper, sliced into sticks
• 10 black olives, pitted and sliced
• 2 cloves of garlic, chopped
• olive oil
• rosemary
• chives
• white wine
• butter
• 600 g cleaned spinach
• 4 tbsp olive oil
• 1 lemon
• salt
• parsley
• nutmeg
• 2 pears
• 40 g butter
• 1 smoked sea bass
• 1 orange
• fennel leaves
• parmesan
• 4 figs
• 600 g sea bass fillet
• 50 g almond flakes
• 2 tbsp olive oil
• pepper
• balsamic vinegar