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Branzino gratinato

Sea bass au gratin with carrot pie

Sea bass fillet au gratin in the oven with a mix of dried tomatoes, breadcrumbs and oregano to create a crust that keeps the fish flesh soft. At the base of the dish a carrot pie

  • INGREDIENTS

    Sea bass, breadcrumbs, dried tomatoes, oregano, carrots, milk, eggs, butter, salt, extra virgin olive oil, pepper

  • ALLERGENS

    Fish, gluten, eggs, milk, sulphites

  • HOW TO PREPARE IT?

    BAIN MARIE (RECOMMENDED)

    Pour water into a saucepan, immerse the closed jar, light the flame and bring to a boil.

    When the water has reached a boil, turn off the heat and let the jar rest in the water for 5 minutes before serving.

     

    IN THE OVEN

    Preheat the oven to 120°C, insert the open jar, add a drizzle of extra virgin olive oil and heat for 5 minutes.

     

    Enjoy your meal!

€20.00Price

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