For the sea bass ring with zucchini vegetables first of all
Trim the sea bass fillets and remove any belly fins that may be present.
Cut four cylinders about 6-7 cm high from the zucchini and peel off the skin at centimeter intervals. Hollow out the inside of the cylinders from the top using a Parisienne cookie cutter.
Cut some of the scooped out zucchini mixture, the onion and the bell bell pepper into small cubes. Sauté the chopped vegetables in a dish, add salt and pepper and a dash of balsamic vinegar.
Wrap the fish fillets around the zucchini cylinders and fix them with a toothpick. Place the pork net on top, this will prevent the sea bass fillets from drying out.
Fill the warmed vegetable mixture into the turrets and grill the sea bass ring with zucchini vegetables using the indirect grilling method for approx. 12-15 minutes at approx. 160-180 °C.