• 2 fillets gilthead sea bream
  • 2 chopped onions
  • 50 g Cobelén black olives
  • 50 g Cobelén green olives
  • 150 g cherry tomatoes
  • 2 tbs capers
  • 1 tbs soy sauce
  • 1 tsp oregano
  • Virgin olive oil
  • Salt
  • Pepper


Cut the olives into thin slices. Cut the tomatoes in half. Sauté the chopped onion in a skillet with olive oil. Once the onion is soft, add the tomatoes and olives.

Add the soy sauce and sauté 5 minutes. Lastly, add the capers and oregano.

Preheat the oven to 200°C. Brown the fish fillets slightly in a hot skillet, season with salt and pepper and bake in the oven for 7-10 minutes.

Serve the fish fillets with the vegetables on the side.

Source and image: Canal Cocina