Preheat the oven to 200°C (400°F). Season the sea bass fillets with olive oil, salt, and pepper. Place them on a baking tray lined with parchment paper.

Bake the Sea Bass

Bake the sea bass in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.

Preparing Papas de Sepia

Boil the Potatoes

Wash and boil the small potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.

Prepare the Papas

In a pan, melt the butter and add the squid ink. Toss the boiled potatoes in this mixture, then season with sea salt.

Cooking the Calamari

Coat the Calamari

In a bowl, mix the flour, paprika, and salt. Dredge the calamari rings in the flour mixture until well coated.

Fry the Calamari

Heat oil in a deep fryer or a heavy pan. Fry the calamari rings in batches until golden brown, about 2-3 minutes. Drain on paper towels.

Making Sherry Aioli

Mix the Aioli

In a bowl, combine mayonnaise, sherry vinegar, minced garlic, and olive oil. Whisk until smooth and creamy.

Preparing Vegetables

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add romano beans and haricot verts, sautéing for 5-7 minutes until tender. Season with salt and pepper.

Prepare the Tomato Vierge

In a bowl, mix diced Galician green tomatoes with olive oil, balsamic vinegar, salt, and pepper.

Plating

Serve

On a plate, arrange the baked sea bass, papas de sepia, fried calamari, sautéed vegetables, and drizzle with sherry aioli. Top with tomato vierge.