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