Trim the agretti by removing the tough ends, blanch them briefly in salted water, and cool them in an ice bath to preserve their bright color.

Trim the puntarelle and gently braise them in a pan with 2 tablespoons of extra virgin olive oil, garlic, white vinegar, and a little vegetable broth until they are tender but still slightly crisp.

Sear the sea bass fillet in a pan, skin-side down, with 1 tablespoon of extra virgin olive oil until the skin is crispy and golden. Finish cooking the flesh side, keeping the fish tender and juicy.

Sauté the agretti with the remaining extra virgin olive oil and a light sprinkle of white pepper. Arrange the braised puntarelle at the base of the plate, place the sea bass fillet on top, and finish with a nest of agretti. Drizzle with extra virgin olive oil and garnish with an edible flower.