GURNARD FILLETS IN BEETROOT SAUCE
INGREDIENTS FOR 2 PEOPLE
2 gurnard fillets with the skin on
pepper, salt to taste
Grate the ginger, slice the shallot thinly.
Cut the beets into thin slices.
Take a plate and put the soy sauce, add oil, grated ginger, shallot and a sprinkling of pepper.
Put the fillets to marinate for about an hour (depending on the size of the fillets, even half an hour may be enough).
Place the fillets with the marinade on a baking sheet covered with parchment paper, add the sliced beets and a little extra virgin olive oil.
Place in the oven at 180 degrees C for about 20 minutes.
Garnish with the beet sprouts before serving.