White Bream Fillet Wrapped In Aubergines With Green Tomato Coulis

Preparation:

Preparation: Cut the bream fillet into even pieces, wrap it in thin slices of aubergine and then brown it in a pan with extra virgin olive oil. Season with salt. On the side, cut the tomatoes into cubes, blend them with extra virgin olive oil, season with salt and then pass the sauce through a sieve to remove the seeds. Serve the fish over the tomato coulis.