Seabream with olives cooked in the owen.
- One seabream (800 gr)
- 100 gr of black olives
- winegar of white wine
- small pieces of tomatoes
- extra- virgin olive oil
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.