29
Jul
Sea Bass Fillet Poêle with Caper, Cherry Tomatoes and Basil Oil
INGREDIENTS
- Bass fillet
- Caper
- Cherry Tomatoes
- Olives
- Thyme
- Rosemary
DIRECTIONS
We salt the sea bass fillet and saute with some olive oil in a greaseproof pan with the skin downwards to create crust. We place the pan in the oven for about 5 minutes.
In another utensil we saute with some olive oil the cherry tomatoes. Then we add the olives the caper and the herbs (thyme, rosemary).
We serve the bass filet by placing it on the cherry tomatoes and we add some basil oil.
That is all, Bon Appétit!
