Sea Bass on Ligurian Bread Salad

half an hour, elaborately cut white bread into 1 cm cubes and toast or roast in butter like croutons until golden brown.

Rinse peppers, cut in half and remove the core. Place in a frying pan with 1 tbsp. olive oil and roast in the oven at 220 °C top heat until the skin blisters. Remove, peel and cut into strips.

Score tomatoes crosswise, blanch briefly and rinse.

Remove skin, cut into quarters, remove seeds and cut into small cubes.

Pit olives and cut into quarters. Remove the skin from the cucumber and cut in half. Scrape out the seeds and slice the cucumber. Cut basil into tender strips.

Mix tomatoes, olives, peppers and cucumber in a baking bowl. Marinate with balsamic vinegar, olive oil separately virgin, salt, pepper and basil and set aside.

Season sea bass fillets with salt and pepper and score the skin. Heat 2 tbsp olive oil in a frying pan and roast sea bass fillets in it until crispy on the skin side. Turn over, roast very briefly and remove on the spot.

Mix toasted bread cubes into leaf salad, arrange on plates and top with sea bass fillets.

Drink:

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