Bass fillet with datterini tomatoes and taggiasche olives recipe
Enjoy this delicious tomato and fish recipe all year round!
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Cooking tools:
- Microplane
- Pepper mill
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Parchment paper
- Plate
Ingredients
- 4 bass fillets (about 150g each)
- 250 g datterini tomatoes, quartered
- 2 tbsp taggiasche olives
- 4 tbsp extra virgin olive oil
- 1 unwaxed lemon
- 4 sprigs fresh oregano (or marjoram)
- 1 Fine grain sea salt
- 1 Freshly ground black pepper
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