Ingredients
| 600 g | sea bass fillet |
| 200 g | zucchini |
| 200 g | red onion |
| 400 g | potatoes |
| 4 | cloves of garlic |
| 2 dcl | fish stock |
| 2 dcl | Dida Boža beetroot juice |
| 30 g | Dida Boža dried figs |
| 3 g | lavander |
| 4 | small sprigs of rosemary |
| according to your own preference | salt and pepper |
Preparation
Wash and peel the vegetables. Cut fillet starting at head end, run a fillet knife along the backbone in a smooth motion. Use a spoon and shape vegetables into small dumplings. Cook the potatoes and lightly fry zucchini, onions and garlic on a pan. Boil the sea bass fillet in the mixture containing Dida Boža beetroot juice and lavender to a medium for color and flavor. Remove the fillet onto a paper towel to absorbe excess beetroot color, then place it in a fireproof container coated with baking paper, fill with the prepared vegetables, pour the fish stock and lightly sprinkle with dried lavender. Finally, raise the ends of a paper to form sachet and tie them around by using a cooking string. Finish up by baking the sachet in the oven at 190 ° C/375° F for 15 minutes.
Prior to serving, prinkle with tiny bits of Dida Boža dried figs.
