- 800 g mixed tomatoes
- 4 sea bass fillets
- 100 g sandwich bread
- fresh oregano
- extra virgin olive oil
- salt and flakes
To prepare sea bass and crumbs with herbs, remove the pancarré crust and blend it with some slightly chopped mixed herbs. Toast it in a pan for 2-3 minutes, just long enough to make it crispy.
Cut slice the tomatoes and arrange them on plates or on a serving dish.
red-hot a pan with a drizzle of oil.
peppered fillets on the side of the pulp and lay them in a pan on this same side; cook them for 2-3 minutes over high heat, then turn them to the side of the skin and cook them for another 3-4 minutes.
Place fillets on tomatoes, complete with herb bread, grated lime zest, flakes of salt and, if desired, fresh herbs and a drizzle of oil.
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