Sea bass greek style


8 8-oz sea bass fillets
1/2 cup flour (or as needed)
2 tbsp light olive oil
1 lemon; juiced
3 tbsp vegetable oil
2 lg yellow onions; chopped fine
6 garlic cloves; crushed

1 bn parsley; chopped
1 pn pepper
3 1/2 cup canned tomatoes
1 tomato; chopped
3 bay leaves
1/2 tsp rosemary
1/2 cup dry white wine
1 lemon; cut into 8 wedges

How to prepare

Dust the sea bass fillets with the flour. In a large skillet place the 2 tbsp of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside. In a medium skillet place the 3 tbsp of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley.

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