Bass A La Provencale
|Sea bass||700 Gram (11 Lb)|
|Seasoned flour||2 Tablespoon|
|Tomato sauce||500 Milliliter (2 Cup)|
|Garlic||2 Clove (10 gm), finely chopped|
|Bread crumbs||3 Tablespoon|
Preheat the broiler to moderate.
Scale the bass and make shallow diagonal cuts in the skin.
Heat plenty of oil—enough to come halfway up the fish—in the frying pan.
Roll the fish in the flour and fry on both sides until cooked through.
Transfer the fish to an ovenproof dish and cover with the sauce.
Heat 1 tablespoon of oil in a small frying pan and fry the garlic gently for a few seconds.
Sprinkle the garlic and the bread crumbs over the sauce and put the dish under the broiler.
Cook until the crumbs are browned.