Thoroughly wash the pattypan; slice off the top and the bottom; scoop out the seeds; coarsely slice large chunks of pattypan;
Preheat the oven 180°C;
In an oven-proof dish, toss with two tablespoons of Extra Virgin Olive Oil, season well with thyme;
Bake for 25-30 minutes;
Lightly brush a shallow baking dish with olive oil; place the sea bass fillet, skin side onto the dish; season with ground pepper, minced parsley; flavor with a half slice of lemon; fold over the fish fillet and secure with a small wood skewer; keep refrigerated;
Wash and trim edges the snow peas; cut into halves or thirds; mince the shallot;
In a large frying pan, heat the shallot in a teaspoon of olive oil until translucent;
Add the snow peas; cook for 5-7 minutes;
Add the Mushrooms Mix and continue sauteing for 4-5 minutes;
Remove the patty pan out of the oven; add them around the sea bass fillets; put back in the oven for 12-15 minutes;
Add minced parsley to the mushrooms and snow peas;