Bonefish Grill Chilean Sea Bass

7 oz Chilean Sea Bass Fillet very fresh skin off
3 oz sea beans
1 oz alpha sprouts as garnish
2 springs of thyme
1 scallion finely chopped
1 teaspoon fresh Italian parsley leaves finely chopped
1 teaspoon extra virgin olive oil
salt and pepper to season
1 nasturtium flower for the finish

1 quart of water
2 ripe tomatoes, diced
6 leaves fresh basil
1/2 Spanish onion diced
2 tablespoons chopped celery root
1 garlic clove whole
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Prepare the broth: Pour the quart of cold water in a medium pot add all the ingredients, bring to boil and then dim the fire and let gently simmer for one hour ( if reduces too much add a little more of hot water). After the hour use an immersion blender and grind all the ingredients in the pot than let simmer for 30 min more, don’t let it reduce too much, than strain the broth with a fine strainer season as needed and keep it hot.

Prepare to fish: Set on a working table one sheet of parchment paper big enough to wrap the fish filet. Put the fish filet in the middle of the parchment paper sprinkle with salt and pepper. Top the fish fillet with the thyme, the scallion and the parsley. Drizzle with the extra virgin olive oil. Wrap the fish in the parchment paper (as you were wrapping a gift). Fold one side of the paper on the other than fold the sides. Save the wrap as made in the fridge for 15 minutes.

In a small pot of boiling water, blanch the sea beans for 4 minutes than shock them in iced water so they won’t loose the color. Set aside. Cook the fish in a preheated oven at 350 degrees for 13 to 15 minutes. Meanwhile reheat the sea beans in boiling water for one minute.

To Plate: Unwrap the fish carefully and clean it from all the garnish used in the cooking wrap.
Place the hot sea beans in a nice big pasta bowl , top with the fish and garnish with the sprouts and the nasturtium flower than gently pour the broth all around the fish. Finish with a little drizzle of extra virgin olive oil just on the fish.