sea-bream-with-vegetables-rose-wine-aop-bandolSEA BREAM WITH VEGETABLES

Alliance Food - Wine:

Sea Bream with vegetables goes well with the AOP Bandol rosé wine  "Les Cannisses".

Preparation - 20 minutes, cooking time - 1 hour. For two (2) servings: one sea bream of 300g or 2 fillet of sea bream 150 g each * 4 tbsp of flour * 2 small cloves of garlic * 2 tbsp of olive or vegetable oil * 30 g of butter * 2 tbsp of lemon juice * 1 eggplant * 1 yellow pepper * 1 tomato * 1 carrot * 2 potatoes * 2 sprigs of parsley * salt and freshly ground pepper

Prepare the carrots and potatoes either by steaming or boiling. Wash eggplant, cut into thin slices. Slice tomato and pepper into fine strips. Heat a grill and brush it with olive oil. Sear the eggplant slices and pepper strips. After 5 minutes, turn the eggplant slices over to ensure uniformity in grilling. As the vegetables grill, brush them again with olive oil, add the tomato slices and other vegetables. Cook mixture for about 15 minutes.

Lightly coat the sea bream with flour by spreading the flour on a plate and apply flour over the fish pieces, one side at a time. Heat 10g butter and oil in a stove and sear the sea bream over high heat.

Cook fish strips 2 to 3 minutes per side. Remove the fish, keep it warm, wipe the pan and melt the remaining butter. Add garlic, cut into very thin slices, and add up to 2 tablespoons of lemon juice and cook for 1 minute under cover, then remove from heat. Serve hot sea bream with the butter-citrus sauce with garlic. And with grilled eggplant, red pepper, tomato and potato, carrots and parsley. Salt and pepper to taste.