Sea Bass In Baked Apple Caprese With Beetroot Juice

Preparation:

Preparation: Take the sea bass, fillet it and remove the bone (without scaling it). Cut 8 wedges from the apple and cook them in the oven at 200 degrees. Separately, blend the beetroot, pass it through a sieve to obtain the juice and emulsify it with oil and the juice of a lemon. Season with salt and pepper. Coarsely chop the herbs. Place the sea bass skin side up in a hot non-stick pan with a poached garlic clove. Cook the sea bass on both sides for 5 minutes and sprinkle with the aromatic herbs. Serve the sea bass without the skin, alternating it with the apple wedges and the buffalo mozzarella. Decorate the dish with aromatic herbs and circles of various sizes drawn with beetroot juice.