Ingredients
10
- 375 g fregula
- 250 g Bresc Chunky salsa tomato
- 10 redfish fillets, with skin
- 250 g olive oil
- 25 g Bresc Black Kalamata olive tapenade
- 25 g capers
- cress
Used bresc products
Ingredients
Preparation method
Cook the fregula. Mix the olive oil with the Chunky tomato salsa and capers. Spread the olive oil lightly on the skin side of the redfish. Grill the skin with a gas burner until crisp. Cook the fillets in the oven at 180 °C briefly until tender. Spoon the fregula onto a plate and arrange the redfish on top. Drizzle the antiboise around it. Garnish with cress and droplets of the olive tapenade.
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