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- Sea bream with Pinet wine and garrigue herbs
Sea bream with Pinet wine and garrigue herbs
Cooking mediterranean
Recipe :
Choose a nice bream of about 1.5 kilos, preferably a black sea bream.
After gutting, make cuts on its sides and stuff these with small pieces of raw tomato (or tomato purée).
Stuff the inside of the fish with garrigue herbs (for preference, thyme and rosemary). Sprinkle with a few grains of cooking salt and then moisten with white Pinet wine. Cook on a fairly high heat for about 20 minutes, turning the fish several times.
You can garnish the fish with a few anchovy fillets or even black olives (reduce the amount of salt, if you do this).
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