- Big bream fillets - 4 pieces
- Lemon - 1 piece
- Garlic - 2 Teeth
- Capers - 2 Art. spoons
- Anchovies in oil - 50 Grams
- White dry wine - 200 Milliliters
- Cherry tomatoes - 300 Grams
- A bunch of parsley - 1 Piece
- Olive oil - 50 milliliters
- Salt - 1/2 Teaspoon
- Black pepper powder - 1/2 Teaspoons
This is our ingredients - checked, nothing is forgotten? :) Wash the fillet, put it in a deep container, squeeze the juice of one lemon into it and let it marinate for 20 minutes. Cherry tomatoes and carefully cut in half. From olives we get bones. In a deep frying pan, we heat up the olive oil, put there the chopped garlic and anchovies. Tomorrow, on average, 5-7 minutes. Add 100 ml of dry wine to the pan, evaporate. When the wine is evaporated almost completely - add the tomatoes in the pan. Stew for 5-7 minutes, lightly pressing the tomatoes with a spatula. Now add the olives and stew for 10 more minutes. We take the form for baking, we put our fish into it. Top with parsley, pour the remaining wine and shift the vegetable sauce. Solim, pepper and bake for 15-20 minutes at 200 degrees until cooked. Bon Appetit!
Servings: 3-4