FISH FILET IN GREEN OLIVES & ROSEMARY SAUCE
Truffle Main Dish
Ingredients
- 4 fish filets
- 240 g of vegetables
- 180 g of Green olives and rosemary sauce
- 1 spoon of butter
- 1 dcl of cooking cream
- Salt
- Pepper
Directions
- Boil and drain the vegetables.
- Melt butter in a pan, add vegetables and season with salt and pepper.
- Season fish filets with salt and pepper and fry them on butter.
- Put the fried fish aside.
- Add olive and rosemary sauce in the pan and cover with cooking cream. Bring to boil.
- Serve the fish and vegetables on a plate, covered in olive and rosemary sauce.