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Bass A La Provencale

Western.Chefs's picture
Ingredients
  Sea bass 700 Gram (11 Lb)
  Oil 200 Milliliter
  Seasoned flour 2 Tablespoon
  Tomato sauce 500 Milliliter (2 Cup)
  Garlic 2 Clove (10 gm), finely chopped
  Bread crumbs 3 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Seafood
Servings: 
4

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