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Fillets of sea bass with tomatoes and olives
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
4 sea bass fillets weighing approximately 400 g each,
100 g of pitted black olives,
100 g of cherry tomatoes,
50 g of butter,
½ glass of white wine,
100 g of type 00 flour,
some leaves of basil,
salt,
pepper.
Introduction
Mediterranean recipe and available, with subtle variations, in all areas overlooking our sea. Here the distinctive elements are the quality of the sea bass, sea bass and not farmed, the native olives and the oil of the Karst, with the cultivar Bianchera-Belica, also typical of the Istrian peninsula.
Preparing
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