Gilthead with olives
Instructions
Peel the tomatoes, remove the seeds and chop.
Cut the pepper into strips.
Peel and mince the shallots.
In a saucepan heat the butter and two tablespoons of olive oil, let the shallots wilt, add tomatoes, pepper, herbs, salt and pepper.
Cook over low heat for a few minutes then washed with two glasses of wine and the Green and black olives, pitted.
Clean the fish, add salt and pepatela little internally.
Place in a baking dish, then another with the sauce with olives and gilds in preheated oven at 180 degrees for about half an hour.
Accompanying wines: Riviera Ligure Di Ponente Pigato D.
O.
C.
, Marino "superior", Castel Del Monte DOC Pinot Noir (white) DOC.
Ingredients and dosing for 4 persons
- 1 sea bream from 1000 g
- 2 tomatoes
- == 1 yellow pepper
- 2 shallots
- 80 g of green olives
- 80 g of black olives
- 30 g of butter
- 2 cups of dry white wine
- Thyme
- Chervil
- Olive oil
- Salt
- Pepper