INGREDIENTS
4
Sea bass, fillets
1/2
Aubergine
4
Baby artichokes, cooked and halved prepared
20 g
Basil
1
Basil
2
sprigs Basil
1
Courgette
2
Courgettes, round
1
Flat mushroom
2
Garlic clove
1
Heirloom tomato
1/2 tsp
Herb de provence
1
Lemon
2
Shallot
2
Spinach, leaves
2
Tomatoes
10
Tomatoes, ripe
1
Black olives
1
Cayenne pepper
1
Icing sugar
1
Pepper
4
Salt
4
Olive oil
300 milliliters
Olive oil
1
Baguette, small
1 handful
Breadcrumbs, small