Ingredients

• 1 kg grouper fillets cleaned, with skin
• 200 g boiled beetroot
• 3 pieces of red radicchio
• 1 pc pomegranate
• fennel
• vegetable broth
• extra virgin olive oil
• salt
• pepper

For the recipe for grouper fillets, radicchio and beetroot in the oven, place the grouper fillets in a plate lined with parchment paper with the side of the pulp facing upwards. Season them with a drizzle of oil, salt and pepper. Reduce the beetroot. Cut the pomegranate into 8 wedges, without removing the peel.
Browse the radicchio. Arrange all around the grouper fillets (keep some radicchio leaves to serve raw). Perfume with a few branches of fennel, sprinkle with a ladle of vegetable broth and bake at 180 ° C for 30-35 minutes. Remove from the oven and serve, completing with the radicchio leaves kept aside.

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