First of all on one side in a sauce pan boil the pasta. Add it to the water only once it is boiling. Stirr and cook till it is “al dente”. (tasting is always the best way to check the perfect cooking point).
On the other hand in a sauce pan stirr in some extra virgin oil one onion, cut in small pieces together with some pieces of garlic.
When the onions are a bit cooked add the smoked salmon cut in small pieces, and stirr.
Add the pasta and the rocked salad.
And that’s it!
Some ginger powder to decorate and extra virgin olive oil to garnish.
Simply once cleaned from the insides and from the scales, put the seabass in a bakery tin with just a little bit of extra virgin olive oil and some garlic.
Put it in the oven already hot and cook minimum half an hour.
To see if it’s cooked the best rule is to see if the meat is easy detachable from the central spine bone.
If the answer is yes, and the meat is not sticky, then the fish is cooked! And of course the eye has to become white!
I did it with a glass of Le Arenarie 2013 from Sella & Mosca, Sardinian winery (a Sauvignon wine zesty even in the colour, fresh, with a touch of minerality, a slight pleasant bitterness (graphite) and an echo of green cooked notes, ginger, lime, candied cedar, almond … ), and as a side some salad! just with extra virgin olive oil and a bit of fresh garlic and salt!