Preparation: 35 min.
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Ingredients for
About this recipe
A real casserole: everything goes into the dish raw and 20 minutes later you have delicious food. (Enough for six people)
Ingredients for
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600 g sea bass fillets, skinned
600 g sea bass fillets, skinned
600 g sea bass fillets, skinned
600 g sea bass fillets, skinned
600 g sea bass fillets, skinned
600 g sea bass fillets, skinned
600 g sea bass fillets, skinned
600 g sea bass fillets, skinned
600 g sea bass fillets, skinned
600 g sea bass fillets, skinned
10 cherry tomatoes
10 cherry tomatoes
10 cherry tomatoes
10 cherry tomatoes
10 cherry tomatoes
10 cherry tomatoes
10 cherry tomatoes
10 cherry tomatoes
10 cherry tomatoes
10 cherry tomatoes
10 tomatoes, medium size
10 tomatoes, medium size
10 tomatoes, medium size
10 tomatoes, medium size
10 tomatoes, medium size
10 tomatoes, medium size
10 tomatoes, medium size
10 tomatoes, medium size
10 tomatoes, medium size
10 tomatoes, medium size
1 pointed bell pepper, red
1 pointed bell pepper, red
1 pointed bell pepper, red
1 pointed bell pepper, red
1 pointed bell pepper, red
1 pointed bell pepper, red
1 pointed bell pepper, red
1 pointed bell pepper, red
1 pointed bell pepper, red
1 pointed bell pepper, red
1 pointed pepper, yellow
1 pointed pepper, yellow
1 pointed pepper, yellow
1 pointed pepper, yellow
1 pointed pepper, yellow
1 pointed pepper, yellow
1 pointed pepper, yellow
1 pointed pepper, yellow
1 pointed pepper, yellow
1 pointed pepper, yellow
3 tablespoons of capers
3 tablespoons of capers
3 tablespoons of capers
3 tablespoons of capers
3 tablespoons of capers
3 tablespoons of capers
3 tablespoons of capers
3 tablespoons of capers
3 tablespoons of capers
3 tablespoons of capers
200 g olives, mixed
200 g olives, mixed
200 g olives, mixed
200 g olives, mixed
200 g olives, mixed
200 g olives, mixed
200 g olives, mixed
200 g olives, mixed
200 g olives, mixed
200 g olives, mixed
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
3 sprigs of rosemary
3 sprigs of rosemary
3 sprigs of rosemary
3 sprigs of rosemary
3 sprigs of rosemary
3 sprigs of rosemary
3 sprigs of rosemary
3 sprigs of rosemary
3 sprigs of rosemary
3 sprigs of rosemary
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Preparation
Preparation:
Cut the fish into six pieces and the peppers into rings. Crush the garlic cloves. Put all the vegetables, herbs, capers and olives in the baking dish. Arrange the fish in between. Pour a lot of olive oil over it in a thin stream, so that everything has got some oil. Season with salt and pepper. Place the dish in the refrigerator.
When the guests are there:
Place the dish in the oven at 180°C for 20 to 25 minutes.
PS: You can also find this recipe for free in the Pascale Naessens app
"So surprising and so delicious."
