5 garlic cloves sliced
1 red chilli sliced
3 tomatoes chopped
2 tbsp parsley chopped
50g green olives pitted
1 lemon juiced
Salt and pepper
cooked cannellini beans
Heat the oil over medium heat, add the garlic and chilli. Cook for 1 min. Add the tomato, parsley and 125ml water and cook for 2 min. Immediately take off the heat. You want the tomato to still have some bite to it.
Blend everything together and roll tightly in plastic wrap and refrigerate.
Sear the seabass in some butter, skin side down, and roast in the oven for 6 minutes.
While it is roasting, grill some cherry tomatoes until the skin starts to pop.
Reheat the aqua pazza with some cooked cannellini beans and check for seasoning.
Spoon some of the aqua pazza in a serving bowl and arrange the tomato around it.
Take the seabass out of the oven and place a piece of the olive butter on top.
Serve it as the butter starts to melt.