Serves for 4
25 g of butter
2 tablespoons of olive oil
2 shallots, chopped
2 peeled tomatoes, seeded and chopped
1 yellow pepper, seeded and shredded
350 ml of dry white wine
80 g of green olives, pitted
80 g black olives, pitted
1 sea bream of 1kg, clean and without scales
Salt and pepper
Preheat the oven to 180°C.
Heat the butter and the olive oil in a pan and fry the shallots over low heat, stirring them occasionally, 5 minutes.
Pour the tomato, pepper, thyme and chervil.
Season it and give it a boil.
Then, add the wine and the olives.
Season the sea bream inside and place it in an ovenproof dish.
Pour the olive sauce over all and bake it about 30 minutes.