Roasted Sea Bass

Slice chorizo and cut into small cubes. Peel shallot and cut into very thin strips.

Fry chorizo ​​and shallots in a small pan over medium heat for 10-12 minutes while stirring. Pour into a fine-mesh sieve and drain well.

Wipe out pot then add chorizo, shallots and veal stock. Bring pot to a boil then simmer on low heat for 15 minutes.

Meanwhile, squeeze the lemon half. Rinse zucchini, wipe dry and cut diagonally into thin slices. Heat a grill pan, add a little olive oil and grill the zucchini slices on both sides until golden brown. Place on a baking tray and season with salt, pepper and a few splashes of lemon juice; there should still be enough free space for the 4 fish fillets to fit.

Rinse and peel potatoes; cook in boiling salted water for 20-25 minutes.

Peel garlic. Bring milk, salt and pepper to a boil in a pot and add garlic and 1 pinch of grated nutmeg. Mix with an immersion blender and set aside. 

Rinse fish fillets, pat dry and make 2 slits on the skin side. Season with salt and pepper.

Heat remaining olive oil in a pan. Put bay leaves and fish fillets, skin side down, into pan and fry for 2 minutes. Then lay fish and bay leaves next to zucchini on baking sheet and bake in a preheated oven at 400°F, on the bottom rack for about 8 minutes.