Clean the mushrooms and keep the stems aside; with the latter, prepare a broth that you will use to cook the lentils as if they were a risotto, adjusting the taste with salt and pepper. Cut the heads of the mushrooms into small pieces and sauté them with oil and a clove of garlic. These will be added to the lentils halfway through cooking. Blanch the sea bass on the skin side and finish cooking in the oven at 180°C for about 6 minutes. Clean the chicory and season with salt and oil to taste.
Place the lentils risotto with the mushrooms on a plate and place the sea bass on top. Garnish with the chicory.