Cover the beans with mineral water and leave for 20 minutes.

Cook the beans with the carrot, celery, onion and rosemary for 20 minutes. Blend for 3 minutes in a food processor; add salt and black pepper.

Fillet the rotja, remove the bones and cut into 4 fillets.

Cut the head of the fish into small pieces and cook with half a litre of water, 300 g of cherry tomatoes and a few basil leaves. After 30 minutes, strain the mixture to produce the stock.

Add the endives to a pan with the olives, capers and pine-nuts.

To serve, put one tablespoon of creamed beans with the endive mixture in the centre and add the stock from the rotja. Place the fillets in the pan, add salt, sprinkle with Panko breadcrumbs and cook in the oven for 4 minutes. Place on top of the endives and finish with a dash of extra-virgin olive oil.