Seabass Napolitana
Ingredients
4 persons
- 500 grams of cherry tomatoes
- 2 shallots
- 1 clove garlic
- 1 can ELVEA Cubed Vegetables
- 1 tablespoon balsamic vinegar
- Filippo Berio Extra Virgin Olive Oil
- Basil (dried or fresh)
- pepper
- salt
- 4 sea bass fillets
- boiled green beans or other vegetables
Preparation
-
1
Preheat the oven to 200°C.
-
2
Sauté the shallots and garlic in 2 tbsp of olive oil over a low heat and add the cherry tomatoes after 5 minutes.
-
3
Continue braising for another 5 minutes, then add the Cubetti and season with pepper, salt, and basil. Let the sauce simmer for another 5 minutes.
-
4
Coat the fish fillets with olive oil and season with pepper and sea salt, and optionally some dried herbs. Place them on a baking sheet or in a baking dish lined with parchment paper.
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5
Roast the fillets until done in 10 minutes in the preheated oven.
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6
Meanwhile, mix the sauce and finish with the balsamic vinegar.
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7
Spoon 2 to 3 spoonfuls of sauce onto a plate and arrange the cooked beans over it. Place the fish fillets on top of the beans and serve.
You can serve some pasta, potatoes, or a salad with this. Enjoy your meal!
