4 sea bream fillets
200g of boiled chestnuts
200g of brussels sprouts
4 medium potatoes
200g of fresh spinach
1 clove of garlic
extra virgin olive oil
1 – Clean the vegetables, cut the potatoes into small pieces and the sprouts in half.
2 – In a large saucepan, brown a clove of garlic with a drizzle of olive oil. Add the vegetables and cook for 20 minutes over medium heat. Season with salt and pepper.
3 – Cut the fillets of sea bream into pieces and arrange them on a baking sheet covered with baking paper. Add a drizzle of oil, salt, pepper and cook in a preheated oven at 180°C for 20 minutes.
4 – Blend the olive oil with the aromatic herbs in an immersion mixer, set aside.
5 – Let the vegetables cool down and serve on a plate with the sea bream fillets, the fresh spinach and the crumbled chestnuts. Garnish with a drizzle of olive oil.