Ingredients
- 4 sea bass fillets
- 6 cherry or flask-type tomatoes;
- 2 medium-sized potatoes;
- Parsley to taste;
- Salt to taste;
- Pepper to taste;
- L’Equilibrato EVO oil;
- Variation: sea bass can be replaced by sea bream
Procedure:
- Place the sea bass filets in a baking tray already lined with baking paper.
- Season the filets with chopped tomatoes, pepper, parsley and garlic.
- Cut the potatoes into julienne, also using a grater, and place them in a dish with salt and greased with L’Equilibrato EVO oil for 5 minutes.
- After 5 minutes, cover the filets with the potato mixture.
- Add a little more oil and bake in a preheated oven at 180° ventilated, for about 30 minutes or until the potatoes are nicely browned.
Serve immediately!