SEA BASS WITH AMERICAN Chickpea
Ingredients (4 servings):
4 fillets of sea bass, a total of 900 g and 300 g. of prized American chick, 15 sun-dried tomatoes Agriblea: 10 pitted black olives, flour, butter, parsley, marjoram, garlic, olive oil evd'oliva. peppercorns and salt.
Boil and drain the chickpeas dry and pasty fine with the typical light color. Place them in a blender with parsley and creamy. Incorporate two tablespoons of olive oil, salt and pepper and keep warm. Flour the fillets of sea bass, heat a little butter in a frying pan and golden fish, turning occasionally, season with salt and place in hot. Break up the tasty sun-dried tomatoes and Sicilian olives. Heat a frying pan in a tablespoon of olive oil, season with a clove of garlic, a few leaves of marjoram and fried a minute tomatoes and olives. Portion present in the dishes from the fillets finished with tomato sauce and sprinkled with creamy chickpeas.