Seabass with shellfish 

Ingredients for 2 people: 4 fillets of sea bass; 100gr fresh mussels; 100gr fresh clams; fresh garlic and chilli; extra virgin olive oil; 1⁄2 courgette cut julienne style; 1⁄2 carrot cut julienne style; 50ml fish stock; flatleaf parsley for decoration.

On a hot grill, cook the sea bass fillets 2 minutes on each side. Heat the oil in a large saucepan then add the crushed garlic and chilli. Add the mussels and clams and season, add the fish stock, cover turn up the heat and cook hard for 5 minutes. Put the shell fish straight onto a plate, lay the sea bass fillets on top. Garnish with the julienne vegetables, pour the juices over the top and decorate with scattered parsley leaves.