Secondo - Fish - Sea Bass all'Isolana

By SallySmo

For 4 persons

It is recommended to use 1 small sea bass per person or a filet of sea bass or grouper.
For one person = 200 gram filet

Ingredients

• 800 grams of fish filet
• A handful of black olives, pitted
• 300 grams of cherry tomotoes, ripened
• 2 tablespoons of almonds flakes
• 8 tablespoons of olive oil
• 6 large potatoes
• salt and pepper to taste

Preparation

Step 1

Preheat the oven to 160°C

Place the baking paper over a large baking pan
Peel the potatoes and thinly slice. Place them on the baking paper. Sprinkle with the salt and pepper. Add 4 tables of olive oil. Mix together. Evenly spread the potatoes over the pan.

Wash and dry the fish. Place over the potatoes.

Rinse the tomatoes. Cut in half. Place over the fish and potatoes.

Place the olives and almond flakes over the mixture. Sprinkle with salt and pepper. Pour the last 4 tables of olive oil over the mixture.

Bake at 160°C for 30 minutes.