INGREDIENTS FOR 4 PEOPLE:
800 g sea bass fillet
1 large courgette, sliced into sticks
1 stalk of celery, sliced into sticks
1 pepper, sliced into sticks
10 black olives, pitted and sliced
2 cloves of garlic, chopped
olive oil
rosemary
chives
white wine
butter

PREPARATION TIME: approximately 40 minutes
BAKING TIME: approximately 20 minutes

1. Clean, wash and slice the courgette, celery and pepper. Place them in a bowl, add salt and stir in the chopped garlic, sliced olives, chives and rosemary.

2. Cut four large rectangular sheets of baking paper. Fold each sheet in half diagonally. Coat the edges of the sheets with butter. Place a piece of sea bass fillet on one half of the sheet and add salt to taste. Cover the fillet with vegetables and sprinkle with olive oil and white wine. Use the other half of the sheet to cover the fish and fold the edges inwards to make an envelope.

3. Place the envelopes on a baking tray. Preheat the oven to 180 °C and bake for about 20 minutes.

INGREDIENTS FOR 4 PEOPLE:
800 g sea bass fillet
600 g cleaned spinach
4 tbsp olive oil
2 cloves of garlic, chopped
1 lemon
salt
parsley
nutmeg
 
PREPARATION TIME: approximately 50 minutes
COOKING TIME: approximately 20 minutes

1. Clean the spinach, wash and dry with a tea towel. Place the spinach a bowl, add salt and stir in the chopped garlic, parsley, grated lemon zest, nutmeg and lemon juice. Salt the fillets.

2. Take two thick porcelain plates and place one half of the prepared spinach and two fillets on each plate. Add 2 tablespoons of olive oil to each plate.

3. Cover each plate with another plate, sealing the edges with tin foil.

4. Prepare two pots of a suitable size, which the plates will cover. Pour about 4 fingers of water in each pot. When the water boils, put a sealed plate on each of the pots. Cook for about 20 minutes.

INGREDIENTS FOR 4 PEOPLE:
2 pears
40 g butter
1 smoked sea bass
olive oil
1 lemon
1 orange
fennel leaves
salt
parmesan

PREPARATION TIME: approximately 60 minutes
BAKING TIME: approximately 30 minutes

1. Wash the pears and dry them with a tea towel. Cut the pears in half lengthwise, place them on a baking tray, sprinkle with lemon juice and coat with butter. Preheat the oven to 250 °C and bake for about 30 minutes. Leave to cool.

2. Fillet the smoked sea bass.

3. Take a bowl and mix together the olive oil, grated lemon and orange zest, lemon and orange juice and chopped fennel leaves. Add salt and stir well.

4. Place the cooled baked pears on a plate. Cover them with the sea bass fillets and pour the prepared sauce over them. Sprinkle with parmesan flakes.

INGREDIENTS FOR 4 PEOPLE:
4 figs
600 g sea bass fillet
50 g almond flakes
2 tbsp olive oil
salt
pepper
balsamic vinegar
rosemary
parmesan

PREPARATION TIME: approximately 30 minut

1. Wrap the sea bass fillet in cling film and place in the freezer for about 30 minutes. This will make it easier to slice the fillet as thinly as possible.

2. Briefly roast the almond flakes in a pan until they become golden-brown and remove from heat. While the almonds are still warm, add olive oil, balsamic vinegar, rosemary leaves, salt and pepper and stir thoroughly. Leave the sauce to cool.

3. Wash the figs and dry them with a kitchen towel. Cut into slices.

4. Take the sea bass fillet out of the freezer, unwrap it and slice it as thinly as possible using a proscuitto knife.

5. Place the fig slices on a plate. Cover with sea bass slices, add the sauce and sprinkle with parmesan flakes.

INGREDIENTS FOR 4 PEOPLE:

8 dl fish stock
2 sea bass
1 carrot, sliced into sticks
1 courgette, sliced into sticks
1 small pepper, cubed
4 cherry tomatoes, quartered
1 small leek, sliced into sticks
salt
pepper
parsley
 
PREPARATION TIME: approximately 80 minutes
COOKING TIME: approximately 20 minutes

A. Preparing the fish stock:
Clean the sea bass, scale them and cut them into fillets. Remove the skin and cut the fillets into pieces. The fish bones, heads and skin left over after filleting are used to make the fish stock. Pour approximately 1 litre of cold water into a pot. Rinse the fish bones, heads and skin under running water and place them into the pot. Add about 200 g of cleaned and washed soup vegetables and a bay leaf. Gently simmer on a low flame for about 1 hour. Strain the fish stock and use.

B. Preparing the soup:
1. Clean, wash and slice the vegetables.

2. Boil the fish stock. Stir in the sliced vegetables and cook for about 15 minutes. Add salt, pepper and the sliced sea bass fillets.

3. Cook on a low flame for about 15 minutes.

INGREDIENTS FOR 4 PEOPLE:
1 sea bass
400 ml fish stock
2 tbsp olive oil
1 shallot, chopped
2 cloves of garlic, chopped
500 g "fuži" pasta
fennel leaves
1 pomegranate
80 g parmesan, grated
 
PREPARATION TIME: approximately 70 minutes
COOKING TIME: approximately 20 minutes

A. Preparing the fish stock:
Clean the sea bass, scale it and cut it into fillets. Remove the skin and cut the fillets into pieces. The fish bones, head and skin left over after filleting are used to make the fish stock. Pour approximately 1 litre of cold water into a pot. Rinse the fish bones, head and skin under running water and place them into the pot. Add about 200 g of cleaned and washed soup vegetables and a bay leaf. Gently simmer on a low flame for about 1 hour. Strain the fish stock and use.

B. Preparing the pasta:
1. Cut the sea bass fillet into thin slices. Peel the pomegranate and scoop out the seeds.

2. Cook the fuži in a pot of salted water. In the mean time, sauté the chopped challot and garlic in olive oil. Add the fish stock and cook on a high flame for about 10 minutes. Add the cooked and well-strained fuži, sea bass slices, chopped fennel leaves, salt and pepper and stir well. Remove the pot from the heat, cover and wait about 5 minutes for the contents to settle. Stir in the grated parmesan.

3. Serve the dish on a plate and sprinkle with pomegranate seeds.

INGREDIENTS FOR 4 PEOPLE:
80 cleaned mussels
20 cherry tomatoes
150 g cheese, grated
2 cloves of garlic, chopped
salt
parsley
olive oil
 
PREPARATION TIME: approximately 60 minutes
BAKING TIME: approximately 10 minutes

1. Clean, wash and cut the tomatoes into quarters. Place the quarters in a bowl and add the grated cheee, chopped garlic, parsley, olive oil and salt. Stir well.

2. Wash the mussels thorougly using a brush. Boil about 2 fingers of water in a pot. Add salt, stir in the mussels and cover with a lid. Stir occasionally and cook until the mussels open. Discard any mussels that didn't open. Take the cooked mussels and separate the meat from the shell. Put the larger shells aside for later.

3. Add the mussel meat to the tomato mixture, stir well and stuff back into the mussel shells.

4. Use tin foil to make small containers. Place one stuffed shell into each container and put them on a baking tray. Preheat the oven to 190 °C and bake for about 10 minutes.

INGREDIENTS FOR 4 PEOPLE:
2 Piran sea bass (600 g)
3 kg salt for baking

PREPARATION TIME: approximately 15 minutes
BAKING TIME: approximately 45 minutes

1. Clean the sea bass, rinse it under cold running water and dry it with a tea towel. Do not scale the fish. Place a twig of rosemary and some halved garlic cloves into the stomach cavity.

2. Take a large piece of tin foil and pour about 1 kg of salt on it. Place the fish on the salt. Turn up the foil edges and cover the fish with the remaining salt. Sprinkle with water. You can use a water spray.

3. Carefully wrap the salt-covered fish in foil and place on a baking tray. Preheat the oven to 180 °C and bake for about 60 minutes.

4. Unwrap the baked fish, remove the salt and skin and fillet it.