Ingredients for 4 people:
Preparation and cooking time: 1 hour
- 16 fillets of reddish
- 250 g black olives denoyated with Greek
- 8 fillets
- 3 cloves of garlic
- 100 g capers
- 1 tablespoon of marc de Provence
- the juice of 1/2 lemon
- 4 tablespoons of olive oil
- black pepper
- 1 onion
- 2 cloves of garlic
- 2 zucchini
- 2 eggplant
- 4 tomatoes
- Salt, pepper, olive oil, Provence herbs
Preheat the oven to 180°. Peel and slice onions. Sauté in a skillet with a little olive oil. Peel and crush 2 cloves of garlic with the drumstick. Rub with a gratin dish. Put the onions on. Cut the vegetables into slices of the same size. Make them degorge 30 minutes with a little salt. Place them vertically in the dish alternating. Water with olive oil, Provence herbs and bake for about 1 hour.
In the meantime, make a tapenade. Mix the black olives with the anchovies, the 3 cloves of garlic, capers, marc de Provence, lemon juice, olive oil and pepper. Add olive oil if you want a thinner tapenade.
In a skillet, heat olive oil and put the reddish fillets on the skin side against the pan. Roast the skin well and cover 2 minutes to finish cooking at heart.
Finally, top with reddish fillets and tapenade. Serve the tian next door. Add basil oil or pistou.
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