Quite a substantial salad
Poach the Sea Bass in 1 cup of water with lime juice until tender, remove from pan and set aside. Set 1/2 cup poaching liquid aside. Heat sauté pan with olive oil. Add shallots, roasted garlic, peaches and tomatoes. Sauté on medium to low heat until soft and then add 1/2 cup poaching broth. Add cilantro and basil but keep a little for garnish. Salt and pepper to your taste. Add poached sea bass, cover and keep on low heat. Slice tomatoes on a separate plate and dress with extra virgin olive oil, salt and pepper. On another plate arrange the romaine lettuce pieces, put the steamed broccoli on the side squeezed with lemon for an extra zip. Place the sea bass on top of the lettuce and pour the sauce over the sea bass. Sprinkle the leftover cilantro and basil on top.