SEABASS WITH CRUNCHY VEGETABLES
Ingredients to choose
For 4 serves
  • SALT
    as required
  • DRIED THYME
  • 2 FILLETS OF SEABASS
    500 g EACH
  • GARLIC
    1 CLOVE
  • LA CROCCANTE VEGETABLES MIX
    200 g
  • FINE GREEN BEANS
    350 g
  • BALSAMIC VINEGAR OF MODENA
    1 TABLESPOON
  • EXTRA VIRGIN OLIVE OIL
    50 g
How to prepare it
PREPARATION TIME: 15 minutes
1. Oil the cleaned meagre fillets evenly.
2. Place them in a well heated frying pan, with the skinless side facing downward.
3. Seal for roughly 2 minutes on each side, adding a pinch of salt and some thyme halfway through cooking.
4. Drain La Croccante and flavour the vegetables with Balsamic Vinegar of Modena PGI.
5. Sauté the drained green beans in a frying pan with a drizzle of oil and a garlic clove, unpeeled.
6. Put the dish together, laying the golden fillets on a bed of green beans. Garnish with La Croccante.
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