Ingredients

Sea bass fillet from the bone

For the black olive template

100 gr pitted black olives

30 gr sun dried tomatoes

30 gr capers 1 fillet anchovy

Extra virgin olive oil

 1 tablespoon chilli

1 clove garlic

For the risotto

Cannoli or arborio rice

1 small onion finely chopped

2 cloves garlic , finely chopped

1 fresh squid , cut into chunks, including ink

30gr sun dried tomatoes

Parsley finely chopped

Basil finely chopped

 1 cup fresh tomatoes

Dash of fresh cream

Freshly grinned pepper

 ½ grinned pepper

½ chardonnay

Knob of butter,

1 tsp sugar

Method

Make a black olive tapenade by blending all the ingredients in a food processor.

In a oven dish drizzled with olive oil and a dash of chardonnay place one sea bass fillet . Cover with a thin layer of black oil tapenade and put the second piece of fish on top of it . cook in a hot oven at 180 degrees celcius . In the meantime, make the risotto

In a pan sauté the onion and garlic and add the sugar . add the squids , sun dried , fresh tomatoes basil and parsley . add the squid ink and chardonnay . educe on medium heat for about seven minutes . add the fresh cream pepper to taste . Pork fillet with Parma ham sun dried tomatoes and brandy

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