Bass and olive oil sauce, vegetable millefeuille

For two.

Bass Fillets with an Olive Oil Sauce

Ingredients :

• 300 g of bass
• Olive oil
• Salt
• Pepper
• Thyme

Steps :

1. Slice the bass in to fillets.
2. In a saucepan, heat 2 tablespoons of oil, then put in the bass fillets and cook for 2 minutes. Add salt, pepper and let simmer for another 2 minutes.
3. In a dish, arrange the fillets, sprinkle with thyme, and serve with an olive oil sauce.

Olive Oil Sauce

Ingredients :

• 15 cl with olive oil sauce
• 1/2 shallot
• 1/2 garlic clove
• 1/2 onion
• 1/2 tomato
• 2 black or green olives
• 1/2 dash of balsamic vinegar
• 2 fresh basil leaves
• 1 pinch of ginger powder

Steps :

1. Mix all the ingredients in a bowl: without peeling the shallot, garlic or onion. Deseed the tomato and cut it into small cubes. Cut the olives into slices and add 2 basil leaves.
2. Marinate everything in the refrigerator for at least 2 hours.
3. Collect shallots, garlic and onion and peel them.
4. Chop roughly for the preparation.
5. Put in a dash of balsamic vinegar and a pinch of ginger.
6. Chop the remaining 2 basil leaves just before serving.
7. Serve the cold sauce on the bass fillet.
8. You can keep the sauce in the fridge for several days.

Vegetable Millefeuille

Ingredients

• 1 eggplant
• 1 zucchini
• 2 tomatoes
• Pepper
• Salt
• Basil or herbes de Provence
• Olive oil

Steps :

1. Slice zucchini and eggplant lengthwise. Brown in the oil.
2. Cut the tomatoes into round slices.
3. In a large serving bowl, arrange the slices in layers: zucchini, eggplant, tomatoes, ham, salt, pepper, basil.
4. Repeat the vegetable layering as many times as necessary.
5. Place in the oven at 180 ° C (thermostat 6), for 30 min.