Bresc BV

Provençal fish marinade

Ingredients

0,5 l
  • ½ lemon
  • 2 dessertspoon Bresc Andalusian garlic puree
  • 200 g Bresc Pomodori marinati
  • 75 g Black Kalamata olive tapenade
  • 2 dl olive oil
  • 4 sprigs thyme

Preparation method

Slide the leaves off the thyme with a fork. Mix all the ingredients with the grated peel and the juice from the lemon and puree with a stick mixer.