Roasted sea bass with baked provençal tomatoes - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Roasted sea bass with baked provençal tomatoes.
Ingredients
- Small sea bass, farmed 1.1 kg
- Table salt 3.75 g
- Roasted tomato 5.0 ud
- Preparing baked fish 5.0 ud
- Vine tomato 0.4 kg
- Table salt 0.5 g
- Butter 0.005 kg
- Garlic, bulb 1.6 ud
- Parsley 2.5 g
- White wine 0.05 l
- Intense olive oil 0.125 l
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