|600 g||sea bass fillet|
|200 g||red onion|
|4||cloves of garlic|
|2 dcl||fish stock|
|2 dcl||Dida Boža beetroot juice|
|30 g||Dida Boža dried figs|
|4||small sprigs of rosemary|
|according to your own preference||salt and pepper|
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.