Sea bass fillet and pumpkin puree

1. For the puree, boil the pumpkin and potatoes in salted water until tender, about 15 to 20 minutes.
2. Drain them, add garlic, butter and a little milk or cream, and blend or mash everything together well until you get a smooth puree.
3. Season to taste with salt, pepper and nutmeg.
4. Season the sea bass fillets with salt and pepper.
5. Heat a frying pan with a little olive oil over medium heat.
6. Place the fillets in the pan, skin side down, and cook for 3 to 4 minutes, then turn them over and cook for another 2 to 3 minutes until the skin is crispy and the fish is nicely cooked.
7. To serve, spread the pumpkin puree on a plate, place the baked sea bass fillet on top.
8. If desired, garnish the dish with chopped parsley or chives and drizzle with a little lemon juice or olive oil.
9. Serve warm.