today is Friday ... a bit of tradition is not bad ... then fish!
and not always fall into the usual fish fillet I have thought long and proven ingredients sophisticated tze ... ... maybe I could have these qualities ... but the only thing I had were of the pots, the remains of the various Christmas dinner, I found that opening the refrigerator on his knees begging me to get them out ... and so I moved to pity, and nothing is coming off a recipe evil
sorry but with the amount I can not be precise
No 4 fillets of sea bream of about 200/300 gr (I think they may fit other types of fish fillets)
sotto'olio
dried tomatoes, a teaspoon of pesto
some black olives (I had those)
put pine nuts to pour the dried tomatoes, blend together the olives pitted add fresh basil leaves, mix everything with the pesto.
clean the fish fillets on any pin, if you want to lightly salt the fish, spread with the mixture spread over the pine nuts red .. very little wine .... White ... ... formed a trickle of oil to 180 degrees for 20 or 25 min.
and not always fall into the usual fish fillet I have thought long and proven ingredients sophisticated tze ... ... maybe I could have these qualities ... but the only thing I had were of the pots, the remains of the various Christmas dinner, I found that opening the refrigerator on his knees begging me to get them out ... and so I moved to pity, and nothing is coming off a recipe evil
sorry but with the amount I can not be precise
No 4 fillets of sea bream of about 200/300 gr (I think they may fit other types of fish fillets)
sotto'olio
dried tomatoes, a teaspoon of pesto
some black olives (I had those)
put pine nuts to pour the dried tomatoes, blend together the olives pitted add fresh basil leaves, mix everything with the pesto.
clean the fish fillets on any pin, if you want to lightly salt the fish, spread with the mixture spread over the pine nuts red .. very little wine .... White ... ... formed a trickle of oil to 180 degrees for 20 or 25 min.
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