Bass with Broccoli

Name: Bass with Broccoli
Yield: 4
Ingredients: '1/4 cup of dry white wine'; 2 cloves of garlic, minced; Red pepper flakes to taste; 2 tablespoons of chopped fresh parsley; 4 small bass fillets; 1 bunch of broccoli florets, slightly blanched; 3 medium onions, thinly sliced; 12 black olives, pitted and sliced; 1 tablespoon of thyme; To taste with salt and black pepper; 3 tablespoons of olive oil; 2 tablespoons of vegetable oil

1
'1/4 cup of dry white wine'
2
2 cloves of garlic, minced
3
Red pepper flakes to taste
4
2 tablespoons of chopped fresh parsley
5
4 small bass fillets
6
1 bunch of broccoli florets, slightly blanched
7
3 medium onions, thinly sliced
8
12 black olives, pitted and sliced
9
1 tablespoon of thyme
10
To taste with salt and black pepper
11
3 tablespoons of olive oil
12
2 tablespoons of vegetable oil

Ingredients

1
'1/4 cup of dry white wine'
2
2 cloves of garlic, minced
3
Red pepper flakes to taste
4
2 tablespoons of chopped fresh parsley
5
4 small bass fillets
6
1 bunch of broccoli florets, slightly blanched
7
3 medium onions, thinly sliced
8
12 black olives, pitted and sliced
9
1 tablespoon of thyme
10
To taste with salt and black pepper
11
3 tablespoons of olive oil
12
2 tablespoons of vegetable oil

Directions

1
Combine the white wine with garlic, red pepper flakes, and parsley
2
Temper the bass fillets with this mixture
3
Place the fish in a greased baking dish, distributing the broccoli florets among them and around the edges
4
Top with onions, olives, and thyme
5
Season with salt and black pepper to taste
6
Drizzle with olive oil and vegetable oil
7
Cover with aluminum foil and bake at 250°C (preheated) for 30 minutes, or until the fish is cooked through
8
Dish and serve in quarters.