Ingredients: For 2 people
• 250gr. Fresh Levantina Sea Bass
• 1 Carrot
• 1 Leek
• 1 Zucchini
• 1 Beetroot
• A little sugar
• Coriander
• 1 Avocado
• 2 Lemons
• 2 tbsp Mayonaise
• Olive Oil
• Salt, Pepper

Method:
Pre-heat the oven at 180°C.
Chop all the veggies into sticks, apart from the avocado. Add some veggie sticks in the middle of your fish fillets and roll them together. Place them on the pan with the end of the sea bass placed down. Bake for 15 minutes.

For the beetroot salad:
Boil or steam the beetroot, place it in vinegar and sugar for about 10 minutes and then cut it into thin rings, carpaccio style.

For the avocado sauce:
• In a blender, put the avocado, mayonnaise, lemon, the broth that will be in the pan from the fish once cooked, salt, pepper and beat them until they are emulsified and towards the end add a little water to make it a sauce and not a puree.

• Finally, for serving, make an orange vinaigrette (optional). Add two spoons of vinegar, juice of half an orange and a teaspoon of honey.
• On a plate, put 5-6 slices of the beetroot and place the fillet roll in the middle, put the avocado sauce and some of the vinaigrette and garnish with some fresh coriander.