Roast eye fillet with warm salad of fennel and bacon
Roast eye fillet with warm salad of fennel and bacon
Roast eye fillet with warm salad of fennel and bacon
5
1
Stefano Moraschini
Fillet the fish and roast, combine the fennel, cut into julienne strips and stir-fried with olive oil, Basil and parsley.
Cut the bacon to julienne and roast in pan before frying the bacon, then in the same pan cook the fish, leaving the skin and let it roast well, turn off the gas a little bit and serve, always in the same Pan pass, crunchy fennel.
Calories calculation
Calories amount per person:
220
Ingredients and dosing for 4 persons
License
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