Sea Bass a la Grecque RecipeOrigin: European Period: Modern |
Ingredients
800g sea bass fillet, cut into steaks Sea Bass a la Grecque Preparation:Method:Lightly season the fish with salt and pepper then coat with flour. Heat the oil in a frying pan, add the fish pieces and cook until the flesh is just lightly browned (about 1 min per side). Transfer to a plate and set aside. Add the onion and garlic to the pan and fry until they just begin to soften. Then add the tomatoes, lemon juice, bay leaves, rosemary, oregano and coriander. Season and cook over a high heat, stirring frequently, for about 4 minutes. Add the fish pieces back into the pan, making sure they are pressed down into the tomato mixture. Cover the pan with a lid and reduce the heat to medium. Continue cooking until the fish flakes easily with a knife (about 10 minutes). Discard the bay leaves and transfer the fish to warmed serving plates. Spoon the tomato mixture over the top and serve with rice or pasta. |
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Other recipes with fish and tomatoes as primary ingredients: Catfish Jambalaya Morue a la Lyonnaise Baked Snapper Penzance Grey Mullet Bangladeshi Fish Korma Bhapa Ilish Patey Whiting Fillets with Vegetable Confetti Barcos de Anchoas a la Sevillana Mushrooms Trifolati Yemiser W'et Asaro Nettle and Smoked Fish Stew Tomato Rice Maschi Fresh Fish Fillets with Macadamia Nut Butter Eog Cothi Pob Restaurant Curry Sauce Salmon Fishcake with Sorrel Sauce Obe Eja Tutu Dry Rice Haraimi Tajin bel Hut Siwin Grilled Sea Bass and Marsh Samphire Peruvian Ceviche Mchuzi wa Samaki Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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