Warm Sea Bass Beaten With Fennel And Pepper Salad

Preparation:

Preparation: Marinate the sea bass fillet with extra-virgin olive oil and finely chopped herbs. Cut into small fillets, spread them out on a serving plate, cover them with plastic wrap and beat them with a meat tenderizer. Bake the dish for 3 minutes at 180 degrees. Clean the fennel, cut it into julienne strips and season with a pinch of salt, a drizzle of extra-virgin olive oil and apple cider vinegar. Separately, cut the pepper into cubes and dress with extra-virgin olive oil, salt, pepper and apple cider vinegar. Serve the warm bass mixture with the fennel salad on top and finish with the diced red pepper.