INGREDIENTS

• 1 glass of bacon cubes
• 1 chopped onion
• 4 stung endives
• 2 chopped garlic cloves
• 2 tablespoons of vegetable oil
• 2 sea bass fillets (seasoned with salt, pepper and olive oil)
• 1 glass of white and black Vale da Rosa seedless grapes
• Salt and pepper q.b.

PREPARATION

Take the bacon to sauté for 5min in vegetable oil. Drain it onto a sheet of paper, and set it aside.

For the preparation of the endives, start by sautéing the onion and garlic until browning. Add the endives and let it cook for 5min in medium heat.

Wrap the previously cooked bacon and season with salt and pepper.

In a clean frying pan, heat 1 string of olive oil over a high heat. Place the sea bass fillets with the skin down and let it cook until the skin is crispy. Turn and let it cook for another 1min. Remove and set aside.

In the same pan, take the grapes without seeds to cook for 2min. Add and wrap the bacon and endives mixture.

Put the bacon, endives and grapes mixture on a plate and finish with the sea bass fillets. Decorate with a thread of olive oil.

Enjoy!