In Tuscany, our fresh daily catch of fish is driven to the Borgo Cooking School straight from the Tyrrhenian coast. Ask your fishmonger to select your sea bass and to cut generous, evenly-sized fish steaks for this simple yet delicious recipe.
- 600g sea bass
- 400g shelled peas
- 8 basil leaves
- 4 peanuts
- 50g coconut paste
- 150g cream
- 200ml extra virgin olive oil
- Cook 300g of peas in salt water with basil leaves, whisk with cooking water and 200ml of oil until the cream is smooth and consistent.
- Boil the cream and add the coconut paste, mix well until smooth. Add salt.
- Roast the sea bass.
- Put the pea cream on the dish, garnish with crushed peanuts and drops of coconut cream, add the raw peas, place the sea bass and season with olive oil.
THE SOURCE — Borgo Santo Pietro (www.borgosantopietro.com)
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