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Favoreats LLC

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Olive-encrusted Pacific Seabass with Provencal Vegetables

She's Cookin' | food and travel
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

2 oz

Steaks

1

Eggplant, medium small

2 cloves

Garlic

1

Shallot

3 tbsp

Sun dried tomato

2 tbsp

Thyme, fresh leaves

1 cup

Tomatoes, fresh roasted

2

Zucchini, small

1/3 cup

Picholine olives

1

Bel pepper, yellow

1 tsp

Sea salt

4 tbsp

Olive oil, extra virgin