- 4 fillets of wild sea bass with skin
- 1 Tbsp.. Oil
- 4 dust. garlic peel (cooked in oil)
- 4-5 sage leaves
- 1 sprig fresh thyme
- 1 red onion, finely chopped
- 500 g. oblong tomatoes cut in half
- freshly ground pepper
- 2 Tbsp.. Fresh butter
How to make?
Wrap the garlic in foil and bake for 30 minutes at 180ºC.
Alternatively cook garlic with the peel covered with olive oil. Once cool, the Zulu and get their cream. Add the herbs, salt and pepper.
In skillet, heat the olive oil over medium heat let the onion is tender and translucent. Add the cherry tomatoes, butter and garlic cream with herbs, saute, stirring occasionally for 5 minutes.
lightly scratching the skin of the fish. Grease with a little oil and season. Bake in a nonstick pan we warm up well, placing the fillets with the skin in the hot pan. After 4′-5 ‘, invert fillets wild sea bass and continue baking for 3’-4’epipleon.
Isomoirazoume in tomatoes butter dishes and put up the bass on the skin side to us. Serve immediately.[wpurp-searchable-recipe]Wild Sea Bass With Herbs And Tomato Butter – – – [/wpurp-searchable-recipe]