Sea bream with olives
Recipe second for 4 people based on Gilt-head bream with tomato - cooking method oven.
Preparation:
Preparation: Peel the tomatoes, remove the seeds and chop them. Cut the pepper into strips. Peel the shallots and chop them. In a saucepan, heat the butter and two tablespoons of oil, let the shallots dry, add the tomatoes, peppers, aromatic herbs, salt and pepper. Cook over low heat for a few minutes then add two glasses of wine and add the pitted green and black olives. Clean the sea bream, salt and pepper a little inside. Place it in a baking dish, cover it with the olive sauce and cook it in a preheated oven at 180 degrees for about half an hour. Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Marino “Superiore” DOC, Castel Del Monte Pinot Nero (in white) DOC.
Ingredients:
Ingredients: 1 Sea Bream 1000 G - 2 Tomatoes - 1 Yellow Pepper - 2 Shallots - 80 G Green Olives - 80 G Black Olives - 30 G Butter - 2 Glasses Dry White Wine - Thyme - Chervil - Olive Oil - Salt - Pepper
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