Sea Bass with Cherry Tomatoes and Olives
Second course
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Cooking tools:
- Pressure cooker
- Steam basket
- Oven
- Chef's knife
- Cutting board
- Baking sheet
- Measuring spoon
- Plate
Ingredients
- 1 ecodose of water
- 14 oz. of sea bass fillets (2 fillets)
- 1 bunch of cherry tomatoes (about 10 tomatoes)
- 10-12 black olives
- freshly ground salt
- 1-2 tbsp of extra virgin olive oil
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