A light recipe, I would almost say ' light ', but flavorful: sea bass fillets, but that's fine also the sea bream, covered with very thin slices of potatoes with a sprinkle of bread crumbs that makes Brown. Serve with a salad are a second quick, light and nutritious. And are also good.
Ingredients for 4 people:
- 2 sea bass fillet into 4 pieces and already without skin
- 1 medium potato yellow paste
- a pinch of thyme
- Piccadilly tomatoes 2
- extra virgin olive oil as required
- a tablespoon of bread crumbs
- salt and pepper
Preheat oven to 200 degrees ventilated. Grease well the 4 fillets of sea bass and salt them lightly on both sides. Arrange them on a baking sheet lined with parchment paper. Cut the potato ' icing ': must be of very thin slices, We recommend the use of ' mandolin '. Wash the tomatoes, remove the skin and seeds inside and cut them into very small pieces.
Put on each fish fillet some small pieces of tomato and a little thyme and serve with potatoes, It overlaps slightly with each other so as to cover all the filet. Sprinkle with a little olive oil, season with salt and pepper and sprinkle with a little bread crumbs. Bake for 10 minutes, until the potatoes are golden brown.
THE PAIRING: with this dish you We suggest a blend of French white wines (Viognier and Roussanne) product in a few bottles in the heart of Chianti Classico: the Livia the company Querceto di Castellina in Chianti, by Jacopo di Battista.