INGREDIENTS FOR 2 PEOPLE

2 sea bass fillets

500 gr. cherry tomatoes

100 g capers

100 gr. taggiasca olives

10 gr. sesame

10 gr. pink peppercorns

Salt and pepper to taste.

Olive oil to taste.

oregano

basil

icing sugar

PROCEDURE:

Prepare the confit cherry tomatoes that will be used for decoration.

Clean and cut cherry tomatoes in half, place on a baking sheet with oil, salt, pepper, powdered sugar, oregano, and basil. Bake in a 90° oven for 3 hours.

Peel the fennel and cut it into small pieces.

Boil some water in a saucepan, add salt, and when it boils, pour in the chopped fennel.

Allow to cook for 8 to 10 minutes. Drain them and put them in a blender, add salt, oil and pepper, add Matt’s Organic Coconut Vegetable Drink and blend it all together.

Clean the sea bass and season it with salt, oil, and pepper.

Take an aluminum baking dish, grease its walls and insert the sea bass inside by rolling it up.

In the center of the ramekin place fresh cherry tomatoes cut in half, taggiasca olives, capers salt and pepper.

Bake in a preheated oven at 180° for 10 minutes.

SETTING

In a soup plate pour a base of fennel cream, lay the sea bass roll and decorate with sesame seeds, capers, pink pepper and confit cherry tomatoes.