Sea Bream with aubergine, tomatoes and olives
2 persons - main dish – 30 minutes
Ingredients:
250 grams sea bream filets
3 tablespoons olive oil
½ aubergine (or 10 white mushrooms) cut into small dice
1 clove garlic, peeled and crushed
10 black olives with stones removed
1 large tomato cut into dice or 8 cherry tomatoes each cut into 4
2 tablespoons finely chopped basil
Preparation:
In a large frying pan steep the aubergine in the oil with the garlic.
Cook for 15 minutes on medium heat (10 minutes for mushrooms)
Add the olives, tomatoes and basil and cook a further 5 minutes.
Place the filets of fish on top and cook for another 5 minutes.
Serve with sauté potatoes.
Comments