INGREDIENTS for 4 people
- 4 bass medium-small
- 300 g of shrimp, cuttlefish, squid, mussels - cleaned and peeled
- 5 olive snocciolate
- 2 garlic cloves
- 2 tablespoons of tomato sauce
- butter
- oil
- white wine
- brandy
- oregano
- sale, pepper
PREPARATION
Wash the sea bass, dredge in flour and fry for 10 minutes in butter.
Make a sauce with garlic, olives and various crustaceans and molluscs in the oil; when ready add the tomato sauce and cook for 10 minutes. Sprinkle with wine and brandy; let evaporate then season with salt, oregano and pepper.
Arrange each sea bass on a piece of aluminum foil; equally distributed on each of the sauce and close the well casing inflated.
