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Seabass in Vasocottura
ingredients
servings
1
Sea bass
1 fillet
Anchovies
3 fillets
Cherry tomatoes
3 unit
Capers
1 spoon
Cailletier olives
1 teaspoon
Extra virgin olive oil
1 teaspoon
Lemon juice
a bit
second courses from Italy
Seabass in Vasocottura
Seabass in Vasocottura
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Clean and fillet the sea bass.
step 2
Prepare the dressing by mincing chopped desalted anchovies, desalted capers and cherry tomatoes.
step 3
Season the surface of the fillet with the aromatic herbs and small pieces of Taggiasca olives, and place it in the jar for cooking.
step 4
Add the dressing and seal the jar.
step 5
Insert in the preheated steam oven at 85 ° C, or otherwise in the steamer basket, and cook for 15/20 minutes, depending on the size of the fish.
step 6
Once cooked, serve and season with EVO oil and lemon juice.
