Serves 4
Ingredients:
8 Sea Bass fillets
salt & pepper
1 cup of household flour
1 cup Extra Virgin Olive Oil
3 tablespoons chopped fresh parsley
2 tablespoons drained capers
1 small tin anchovies
1 teaspoon mustard
1 tablespoon fresh lemon juice
1 clove garlic
Procedure:
Season the fillets with salt & pepper and lightly dredge in flour.
Heat 2 tablespoons of oil in a large frying pan over medium heat and sauté the fillets for approx 5 minutes on each side.
While cooking, grind the parsley, capers, anchovies and garlic in a food processor.
When well mixed add mustard, lemon juice & olive oil.
Season with salt and pepper. Spoon sauce on warm plates and carefully place fillets on top.
Accompany with mashed potato and asparagus tips.
Recipe Type: AuthenticIngredients:
8 Sea Bass fillets
salt & pepper
1 cup of household flour
1 cup Extra Virgin Olive Oil
3 tablespoons chopped fresh parsley
2 tablespoons drained capers
1 small tin anchovies
1 teaspoon mustard
1 tablespoon fresh lemon juice
1 clove garlic
Procedure:
Season the fillets with salt & pepper and lightly dredge in flour.
Heat 2 tablespoons of oil in a large frying pan over medium heat and sauté the fillets for approx 5 minutes on each side.
While cooking, grind the parsley, capers, anchovies and garlic in a food processor.
When well mixed add mustard, lemon juice & olive oil.
Season with salt and pepper. Spoon sauce on warm plates and carefully place fillets on top.
Accompany with mashed potato and asparagus tips.
Recipe Author: Captain’s Table at The Bay View Hotel
Restaurant: Captain’s Table at The Bay View Hotel, Killybegs, Co. Donegal, Ireland
Source: http://www.tyronegoodfoodcircle.com/html/Recipe_Book.pdf