1- In a frying pan with some vegetable oil, place the washed fillets,
making two cuts in the skin so that it doesn't shrink.
Sea bream with olive oil.
2- Cover the peas and the fresh oregano with water. Cook covered with
a lid for 4 minutes and blend well, until you're left with an purée.
3- Place the green onions in a microwaveable dish with water a quarter
of the way up the dish together with 2 spoonfuls of fish stock. Cover
the dish with cling film and cook in the microwave until soft.
4- Reduce the shallots in the red wine and the remaining fish stock
until you're left with about 8 spoonfuls of sauce.
5- To serve: place the fish in the middle of the plate, with the pea
purée in between the fillets of fish and the reduced shallots with red
wine sauce around the fish.