Ingredients:
- 2 Sea Bass
- 1 Challot
- 10 Pitted green olives
- 5 capers
- ½ fish stock
- Balsamic vinegar
- Lemon juice
- Butter
- Olive oil, white pepper and salt
Stuffing:
Put a spoon of butter in a saucepan and let melt. Meanwhile, cut the challot very small and add to the saucepan; heat until it softens. Afterwards, add the capers and olives cutted into halves.
Crumble the fish stock and put it in a saucepan together with two blasamic vinegar tablespoons and stir until sauce becomes half. If the sauce is too thick add some water and some lemon juice. Once the sauce is ready, move away from heat.
Clean the sea bass, wash and open them by cutting in the middle. Add salt and pepper and fry in a pan with a bit of olive oil.
Serve pouring the sauce on top. |
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