Sea Bass with Candied Lemon Peel and Yellow Bell Pepper Squash

For the paprika-pumpkin puree, steam all ingredients, lightly covered, until soft, about 12 minutes.

Then puree very finely in a blender and season with olive oil and keep warm.

Salt and pepper the sea bass slices and fry them in olive oil on the skin side.

When the top of the fish is nice and glazed, flip the fillets over and finish frying with candied lemon peel, thyme and garlic.

Arrange the paprika-pumpkin puree on plates and put on the fish fillets.

Garnish with candied lemon peel, garlic, olives and thyme.

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