Crispy fillet of sea bream with black-eyed peas, hot fava beans & cuttlefish ink sauce


  • 4 fillets of sea bream
  • 200 gr black-eyed peas
  • 250 gr boiled fava beans
  • 30 ml cuttlefish ink
  • Juice of three lemons
  • 200 ml herb-infused olive oil
  • 40 gr vinegar
  • Salt & pepper
  • oregano

Sauté the sea bream fillets skin side down and finish off in the oven for 5-10 min at 1800C. Boil the black-eyed peas and season to taste with vinegar, herb-infused olive oil, salt and pepper. Beat well in the blender one part of lemon juice, three parts of olive oil and the cuttlefish ink.


Serve the fish fillet on a bed of fava beans, garnished with black-eyed peas.