Sea Bass with Cherry Tomatoes and Olives

Second course

tempopronto in: 20 min

difficoltà:difficolta


SCARICA A TUTTO VAPOREapp

appstore  |  googleplay
L'applicazione gratuita di Lagostina con oltre 100 ricette per cucinare con la pentola a pressione.

INGREDIENTI PER 4 PERSONE

1 ecodose of water

14 oz. of sea bass fillets (2 fillets)

1 bunch of cherry tomatoes (about 10 tomatoes)

10-12 black olives

freshly ground salt

1-2 tbsp of extra virgin olive oil

 

PREPARAZIONE

- Pour the water ecodose into the pan and put the steam basket on the top of the pan, then put the 2 fillets in the basket with 2 sliced cherry tomatoes as well as 3 or 4 olives on the side. Cover the pan and cook on position 2, for 2 minutes after you hear the whistle.

- Meanwhile cook the cherry tomatoes with the rest of the olives in the oven (230 degrees Celsius) for 18 minutes and add one tablespoon of olive oil.

- Once cooked, turn off the heat, allow the air to escape from the pressure cooker valve, then remove the lid. Place the fillets on a plate with the baked cherry tomatoes and the olives, add some salt and extra virgin olive oil.

 

ALTRE RICETTE

thumbinfo

Orata all’arancia

thumbinfo

Infusione di alloro e coda di manzo con crema di sedano verde

thumbinfo

Zuppa d'orzo con verdure croccanti

thumbinfo

Uova al vapore

thumbinfo

Scaloppa di petto di faraona con insalatina di campo e champignon dorati

thumbinfo

Stinco di maiale con cipolle rosse e rosmarino

thumbinfo

Brasato al barolo

thumbinfo

Cod with Leeks and Lime