Seabream with olives cooked in the owen.

Ingredients

One seabream (800 gr)

100 gr of black olives

winegar of white wine

small pieces of tomatoes

extra- virgin olive oil

salt

pepper  

Preparation

Deprive the seabream of entrails, scale and clean it well. Grease a tin with oil, put the fish salted and hot both inside and outside.

Season it with two tablespoons of winegar of white wine and two of oil.

Add the cleaned black olives and the small pieces of tomatoes.

Put the tin in the owen still hot and let it cook for 25 minutes over a low heat.

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