Clean the cuttlefish and boil them for 12 minutes in a pressure cooker, or until tender in a regular pot.

Fillet the branzino, remove all the bones, and cut each fillet into four pieces.

Dice all the vegetables.

Season the branzino pieces with the herbs and 1 tablespoon of extra virgin olive oil, then place them on parchment paper on a baking sheet.

In a nonstick skillet with extra virgin olive oil, sauté the vegetables, starting with the carrots, fennel, and celery for 3 minutes. Add the zucchini and cook for another 2 minutes. Add the finely chopped chili pepper and the boiled cuttlefish cut into small cubes (set aside the tentacles), and cook for 2 more minutes. At the end, add the parsley.

Meanwhile, bake the branzino pieces in a convection oven at 400°F (200°C) for 6 minutes.