4 sea bass fillets
400g of pumpkin
2 medium potatoes
500ml vegetable broth
1 sprig of thyme
extra virgin olive oil
1 – In a large saucepan fry the chopped shallot with a little oil. Add the pumpkin and diced potatoes, the vegetable stock, the juice of 1 orange and cook over medium heat for 20 minutes, until the pumpkin is cooked.
2 – Blend everything with an immersion mixer until obtaining a soft and homogeneous cream, adjusting salt with pepper.
3 – Cut the sea bass fillets into pieces, grease them with a drizzle of extra virgin olive oil and cook them in a non-stick pan on both sides, add salt and pepper.
4 – Serve the sea bass on the warmed pumpkin cream, garnishing with the mix of seeds and thyme sprigs.