Weeken Recipe - Sea bass tower

Ingredients (4 people)

400g of Sea bass
200g of mozzarella bufala
80 g Sardinian bread/thin pasta
150 g green asparagus
50g wasabi sprouts
*Creative fig reduction
Extra virgin olive oil
Butter 
Pepper


Preparation

Slice the sea bass into thin fillets and season with salt. Seal the sea bass in olive oil. Finish in the hoven.
Steam the asparagus, sauté them in butter and pepper.
Place the sea bass in a plate with mozzarella slices and season with pepper. Place it in the hoven for 2 minutes. Shred the bread unevenly. Make a “tower”, placing the Sardinian bread slice, the fish, mozzarella, asparagus, and so on (by the same order). Finish it with mozzarella and asparagus in the last layer. Place it in the hoven for 3 minutes, at 100ºC.
Decorate the plate with the fig reduction, olive oil and wasabi sprouts. Note: you can replace the Sardinian bread with pizza dough.