Sea Bass Pate with Arugula

Place the fish into boiling water and add a very small amount of salt. Boil with a whole peeled onion, bay leaf, and whole black peppercorns, then let cool. Drain and reserve the boiling water. Remove the skin and bones from the fish. Blend the sea bass meat together with bread crumbs, arugula, cheese, mayonnaise, crushed garlic, and olive oil. Gradually add enough fish boiling water until a spreadable pate consistency is achieved. Cover with plastic wrap and refrigerate for 2 hours. Serve spread on toast bread or toasted bread slices.