Sea Bass Recipe with Fennel and Apple Sauce

Ingredients

• 320g of sea bass, cut into 4 even portions
• 4 red prawns, cleaned and halved
• 2 scallops, cleaned and roe removed, cut into slices
• extra virgin olive oil
• salt, preferably from Cervia
• Sarawak black pepper
• 1 celery stick, choped into segments
• 1 Granny Smith apple, roughly chopped
• 1/2 fennel bulb, roughly chopped
• 1/2 lemon, chopped into chunks
• 1 handful of shiso cress leaves
• 20g of bottarga, tuna, grated