Bolognese
Dorade farcie aux tomates confites
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1 large grey sea bream, filleted
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1 jar of Panzani Bolognese sauce
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12 cherry tomatoes
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4 sprigs of thyme
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12 black olives, pitted
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A drizzle of olive oil
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Salt and freshly ground pepper
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1. Preheat the oven to 200 ° C.
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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.
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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.
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For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!
