A friend of mine asked me to help him with the diet he must go on (how awful for him!), so I was thinking about a recipe rich in flavor but also light…
The answer I found is a yummy preparation made of tender fish fillets, potatoes and cherry tomatoes.
It’s a smart idea because it doesn’t take a long time and it’s greedy!
SERVES 2 PEOPLE
READY IN 40’
Water an coarse salt to taste
Ab. 10 cherry tomatoes
2 tablespoons “taggiasche” olives
1 tablespoon extra virgin olive oil
Salt and oregano to taste
3-4 sea bream fillets
2 tablespoons extra virgin olive oil
Salt to taste
1 teaspoon dried sage / rosemary
STEP 1: BOIL POTATOES
Peel and cube potatoes, then pleace them in salted hot water and cook for ab. 10 minutes. When cooked drain them.
STEP 2: SLICE CHERRY TOMATOES
Wash cherry tomatoes and cut them in a half. Now place them in a bowl together with olives and season wirh oil, salt and oregano.
STEP 3: SEASON THE FILLETS
Check the fillets to find bones and remove them with a tweezer. Place a parchment paper sheet in a baking tin, add oil and then the fillets. Finally add salt, sage and rosemary.
STEP 4: ADD VEGETABLES
Place cherry tomatoes and potatoes previously prepared on the fillets.
STEP 5: CLOSE AND COOK
Place a second parchment paper sheet on the fish and carefully close.
Cook the fish fillets in preheated oven at 220° for 20-30 minutes.
#getBready & enjoy your meal