Bolognese

Sea bream stuffed with tomato confit

Ingredients

4
20min
  • 1 large grey sea bream, filleted
  • 1 jar of Panzani Bolognese sauce
  • 12 cherry tomatoes
  • 4 sprigs of thyme
  • 12 black olives, pitted
  • A drizzle of olive oil
  • Salt and freshly ground pepper
sauce

Preparations steps

  • 1. Preheat the oven to 200 ° C.
  • 2. Put the cherry tomatoes and a drizzle of olive oil into an oven-friendly dish. Add a sea bream fillet, skin side down, to the dish, cover with the Bolognese sauce, and sprinkle with chopped olives.
  • 3. Lay the second fillet of sea bream on top. Season with salt and pepper, tuck the sprigs of thyme around it, and Bake 15 minutes at 220 ° C. Serve with a green salad.
  • For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!

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