Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 4 sea bream 2 carrots 2 onions 1 ripe tomato 40g. butter balsamic vinegar 3 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Remove heads to pray, then raised the bone and any other plugs. Rinse under running water and dab with paper towels.
Wash the onions and tomatoes. Cut the onions into thin slices, remove the seeds and water vegetation with tomatoes and cut the flesh into cubes. Transfer to a bowl, add salt and pepper, add the oil and the balsamic vinegar to taste and stir. Cover with plastic wrap and place in refrigerator.
Tick, scrape and wash the carrots, then cut into sticks. In a large nonstick skillet, melt the butter, adjourn to the bream, salt lightly and cook over low heat. When cooked, with the help of a shovel, trafserite sea bream on a plate and keep warm. In the same pan, cook the carrot sticks and salt lightly.
Sea bream transferred into 4 individual plates, fill with carrot sticks and serve with vinaigrette of tomatoes and onions. COUNCIL As a variation you can fill the sea bream with sweet potatoes. 
Wash the onions and tomatoes. Cut the onions into thin slices, remove the seeds and water vegetation with tomatoes and cut the flesh into cubes. Transfer to a bowl, add salt and pepper, add the oil and the balsamic vinegar to taste and stir. Cover with plastic wrap and place in refrigerator.
Tick, scrape and wash the carrots, then cut into sticks. In a large nonstick skillet, melt the butter, adjourn to the bream, salt lightly and cook over low heat. When cooked, with the help of a shovel, trafserite sea bream on a plate and keep warm. In the same pan, cook the carrot sticks and salt lightly.
Sea bream transferred into 4 individual plates, fill with carrot sticks and serve with vinaigrette of tomatoes and onions. COUNCIL As a variation you can fill the sea bream with sweet potatoes.
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