Begin to cook with Chef Pellegrini:

1. Add stems in the boiling water boil it for 5 minutes.
2. Add leaves in the water and blanch them for 3 minutes.
3. Render sauté pan hot with butter
4. Add sliced garlic and let cook in butter for 30 secs.
5. Slice mushrooms and add to sauté pan with fresh sage and sauté lightly.
6. Season with salt and pepper.
7. Render another sauté pan hot with olive oil
8. With skin on Sea Bass fillet, make diagonal incisions to fillet for presentation, or remove skin completely and slice fillets into 2 inch thick pieces.
9. Season fish with salt and pepper on both sides
10. Place sea bass fillets into sauce pan, (if cooking with skin on, cook skin side down first).
11. Cook until Medium to Medium Well. Remove fish from pan and set aside.
12. Once chard is blanched, drain and add to pan in with mushrooms and garlic.
13. Cook the chard and mushrooms for 4 minutes.
14. Sprinkle freshly grounded pepper and salt.

Prepare sauce:

1. In sauté pan, add olive oil and butter, add sliced garlic and shallots to pan.
2. Add finely chopped marjoram.
3. Add white wine.
4. Sprinkle freshly grounded pepper and salt.
5. Re-introduce sea bass to pan with sauce.

To Serve:

1. On large serving plate, place Swiss Chard and mushrooms in center of plate
2. Place Sea Bass fillet off side of vegetables
3. Spoon sauce with shallots and garlic over Sea Bass
4. Drizzle with Olive Oil
5. Sprinkle Volcanic sea salt around plate for garnish