Today’s dish is simple, light, with delicate flavors of the earth and the sea.
I got a very fresh sea bass and filleted it. The flesh was firm and the smell wonderful! Such a good piece of fish should not be cooked at all! I submerged it for a couple of hours in cold water with the juice of one lemon and a bit of coarse salt, while I was preparing the accompanying ingredient of the dish: a puree of split yellow peas.
As always, I use yellow split peas (“fava” in Greek) from the island of Santorini (Thira) whose volcanic soil produces the best “fava” in Greece. Once the puree is ready, I add lemon juice, finely chopped dry onions, coriander, olive oil, salt and pepper.
I slice the sea bass fillet, and place on top of the puree with fresh coriander.