Baked Whole Sea Bass with black olives, tomato and capers sauce
Mutti Peeled Tomatoes maintain their firm and fleshy texture over long cooking times so are a great base for the sauce in this baked dish. Their delicate fl avour is the ideal contrast to the saltiness of the capers and olives.
Made with Pelati
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
40 min (COOK TIME: 40 min)
Easy
4 servings
Ingredients
-
2
Whole Sea Bass
(trimmed)
-
800
g
of Mutti Peeled Tomatoes
-
1
Cup of Black OlivesOil
-
5
Tbsp Capers
-
Olive Oil
-
Fresh Oregano
-
1
Large Onion
(diced)
-
1
Garlic Clove
(finely chopped)
-
1
Lemon
-
Salt/pepper to taste
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