Sea bass ingredients

• 200 g white tequila
• 6 sea bass fillets with skin of 200 g each.
• 3 oranges to squeeze
• 3 limes
• 3 lemons
• 2 pink grapefruits

Ingredients FOR THE CRUMBLE AND TO COMPLETE

• 100 g 00 flour
• 50 g cold butter
• 50 g grated Parmigiano Reggiano Dop
• 6 stalks of celery
• chopped mixed herbs
• black olives
• extra virgin olive oil
• salt
• pepper

FOR THE SEA BASS
Squeeze citrus fruits and mix the juice with tequila.
Have a seat the fish fillets in a baking dish with the pulp facing the bottom and cover with the juice; seal with cling film and place to marinate in the fridge for about 24 hours.

FOR THE CRUMBLE
Jumbled up the flour and Parmesan cheese, season with a little salt and pepper and soak them with the butter, working with your fingertips to keep the mixture from heating up.
Distribute it coarsely in a baking tray lined with parchment paper and bake at 200 ° C for about 20 minutes, stirring it halfway through cooking. Let it cool and crumble it further.

TO COMPLETE
Eliminate the filaments of the celery stalks and slice them with a potato peeler; dip the slices in water and ice to make them curl.
Serve the fish by distributing a few slices of celery and the crumble on each fillet. Season with a drizzle of oil, aromatic herbs, salt and a few olives.

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