• 600 g sea bass fillets 
• 1 onion 
• garlic cloves
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 2 tablespoons parsley 
• 300g black olives 
• 200g young chard leaves 
• ground pepper
• salt

1.     Cut the potatoes into small cubes and cook them in boiling salted water until soft. Heat some olive oil in a pan, sauté a chopped clove of garlic in it, then add the chard and potatoes. Stir and season to taste. 

 

2.     For the salsa, finely chop the onion and the remaining clove of garlic and sauté in hot olive oil. Add peeled tomatoes. Season with salt and sugar, let it cook for 15 minutes, and then add the pitted, finely chopped olives. Season to taste and keep warm. 

 

3.     Lightly salt and pepper the sea bass fillets. In a non-stick pan with hot oil, fry the fillets on the skin side until crispy, turning briefly at the end if necessary.