Fillet of sea bream with sun-dried tomatoes
This recipe is so simple that you really can make it in minutes. It's proof that you can eat light and healthy food every day, without sacrificing quality. All you have to is get hold of a few fillets of your favourite fish - we opted for sea bream - and cover them with some olive paste and a few sun-dried tomatoes. There's no need to add any extra fat or other flavourings. Remember: the key to success in the kitchen is to remove, not to add!
Ingredients
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490 One fillet of sea bream per person
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black olive paste
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sundried tomatoes
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extra virgin olive oil
-
490 One fillet of sea bream per person
-
black olive paste
-
sundried tomatoes
-
extra virgin olive oil
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Preparation
Get your fishmonger to clean and fillet your sea bream. Arrange the fillets on an oven tray lined with baking parchment, with the skin side down. Brush the surface of the fish with the olive paste. Chop up some sun-dried tomatoes and arrange them lightly on top of the olive paste so that they won't fall off. Bake at 200°C for 10 minutes, then serve with a drizzle of extra virgin olive oil.
Step by step
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Arrange the sea bream fillets on some baking parchment
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Smear the black olive paste over the fish
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Arrange some sun-dried tomatoes on a baking tray
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Cut the sun-dried tomatoes into pieces
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Add the sun-dried tomatoes to the bream fillets
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Cook in the oven at 200°C for 10 minutes and serve with a drizzle of extra virgin olive oil
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