Blanca-style with tapenade


  • 2-3 sprigs of Basil
  • 100 g classic tapenade
  • tomato – 2 PCs
  • 2 medium size sea bream
  • bread crumbs


Step 1

Tomatoes cut into crosswise, blanch in boiling water 30 seconds. rinse with cold water. Peel and seeds, flesh cut into cubes long. Season with salt and pepper.

Step 2

Fish to clean, gut, rinse well inside and out, then Pat dry. Coat one side with olive oil, cover with another layer of tapenade, mixed with breadcrumbs.

Step 3

Put the oil side on a baking sheet. On top of the fish, across the carcass, spread out the tomato slices.
Bake in the oven, preheated to 200°C for 15-20 min. Before serving garnish with Basil.

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