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地中海鱼配樱桃番茄和鹰嘴豆
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- 190g sea bass fillet (or salmon or sea bream) - 4-5 cherry tomatoes (halved) - 2 cloves of garlic (crushed) - 2 tbsp boiled chickpeas without the skin - 7-8 kalamata olives (halved) - 1 sprig basil - 4 tbsp dry white wine - 30g of butter - 2 + 2 sage leaves - 5 tbsp + 4 tbsp olive oil - a little lemon zest - a little orange zest - a few drops of orange juice - salt and pepper to taste Process 1. Score the fish with the skin side and sprinkle it with salt on both sides, then let it sit for 10 minutes before sauteing. 2. In 5 tbsp of olive oil, fry the fish on the side with the skin*, until it is a little brown**. Put the butter and 2 sage leaves. Sprinkle the fish on the meat side*** with the hot oil until it changes color. 3. Put the fish in the oven preheated to 190C for 3 minutes. 4. Put the remaining 4 tbsp of oil in a pan and put the garlic while the oil is cold. Cook a little on low heat. 5. Place the cherry tomatoes with the cut side down and the remaining 2 sage leaves, sauté a little. 6. Put the olives and chickpeas, citrus zest, season with salt and pepper, and cook until tomatoes are a little brown. 7. Put the basil sprig, the wine and saute a little more. Put the vegetables on a plate, then the fish and squeeze a few drops of orange juice, finish with a little olive oil. Good appetite! TIPS: *keep the fish pressed at the beginning, otherwise it will curve. **about 2 minutes must be cooked on the side with the skin. ***if you don’t manage to sprinkle the hot oil over the fish, carefully turn it over to the other side and let it cook for 30 seconds.
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