I had another talk, but a smaller one, and I thought of preparing it differently than the first one. Partial inspiration from French recipes.
- 1 platter [1 kg]
- 1 teaspoon grated ginger
- 1 teaspoon dehydrated vegetables
- 1 teaspoon grated garlic
- 100 ml of olive oil
- 1 glass of rose wine
- 1 link green parsley
- 3 tomatoes
- a few olives
Preparation time: less than 30 minutes
RECIPE PREPARATION Plate with tomatoes and ginger - in a pan:
Clean, wash, salt and cut the bream on the sides with a sharp knife.
Grease the fish with garlic, ginger. Sprinkle the dehydrated vegetables on top.
Put oil in a non-stick pan. bream, tomatoes cut in half on the sides. Pour the wine, sprinkle with oil, sprinkle with chopped parsley.
Simmer under the lid for 10 minutes. It is ready when the wine has evaporated and begins to catch the crust.
Remove the tomatoes separately on a plate and turn the platter over on a plate.
Decorate with stewed tomatoes and black olives.
Above you will have a tasty crust and below it a juicy fish !!!
Great appetite !!!