Ingredients for 4 people:
500 grammes of filet of sea bass from which the bones have been removed and in the upper part
150 grammes of pitted black olives
200 grammes of semolina
200 grammes of peeled potatoes
50 grammes of Laudemio oil
2 sprigs of fresh thyme
Salt and pepper
Chop up the black olives into a fairly coarse purée.
Strip off the thyme leaves and mix them with the semolina.
Slice the sea bass into four pieces of about the same size, cover one side with the olive purée and dip each of the pieces in the semolina to coat them. Keep refrigerated.
Cook the potatoes in boiling salted water, peel them and put them through a sieve.
While the potatoes are boiling, finely slice the shallots and sauté them in a frying pan with Laudemio oil, without browning them.
Assembly the potato purée with the shallots and add Laudemio oil, salt and pepper, to taste. Keep hot.
Cook the fish with a drop of oil in a non-stick pan for 3 minutes and cover the pan for another three minutes, to distribute the heat.
Lay each filet on a bed of potato purée and garnish with a trickle of raw Laudemio oil.
Serve hot, garnished with a few fried basil leaves.