For the Chilean Seabass: Scale and fillet each Chilean sea bass from head down towards the tail, stopping right before the tail. Cut the spine off with a pair of scissors, leaving the two fillets attached to the tail. Remove any remaining bones using a pair of tweezers. Brush the fish withDandaragan Estate Olive Oil and season with salt and pepper. Then pan-fry the fish for about 3 minutes on each side.

For the Warm Quinoa Salad: Soak the quinoa in cold water for two hours. Rinse it and boil in 140ml of salted water until the water is completely absorbed. Heat up a pan with Dandaragan Estate Olive Oil and add the quinoa, vegetables and California Raisins.Remove the pan from heat and season the warm salad with salt, pepper and lemon juice. Mix thoroughly and add in tomatoes and chopped parsley.

For Salsa Verde: Boil the eggs for three minutes. Remove the shells from the hard-boiled eggs and chop into small pieces. Transfer chopped egg into a blender; add Dandaragan Estate Olive Oil, garlic and vinegar and pulse until a smooth consistency is achieved. Then add in the parsley, cilantro and green chilies and pulse again until well mixed. Pour the mixture into a bowl and stir in chopped white onions.