Snapper Recipe - Mediterranean

Fillets of Sea Bass - Lubina With Plump Prawns

• 4 Snapper or sea bass fillets - about 6ozs./150g. each, scaled but skin on.
• 16 Large prawns (shrimp) - about 1lb./450g.

For the Sauce.

• 2 Shallots finely chopped
• 2 Large tomatoes seeded and skinned
• 4flozs./1/2 a cup  each of dry white wine and white wine vinegar
• 1 Teaspoon of honey
• 1 Teaspoon of dried dill
• Salt and black pepper to taste
• Extra virgin olive oil to fry

Click on the flag for Pam's choice of the
Kitchen Basics you'll need
to become an efficient and well rounded cook.

Snapper Recipe Method

1. OK - First make the sauce
2. Reduce the wine and vinegar with the shallots until only a few sticky tablespoons remain.
3. Add the tomatoes and cook for two minutes.
4. Add the honey, dill, salt and pepper to taste. 
5. Keep it warm.
6. Now cook your Fish.
7. Make 3 or 4 diagonal cuts on the skin of your Fillets - see photo - this will stop them curling up in the Pan
8. Now fry the fillets -in a little of the olive oil - skin side down - until the skin is crisp and browned.
9. Turn them over and cook for a further two minutes - until just cooked through.
10. Remove from the pan and keep warm.
11. Meanwhile - gently fry the prawns in the oil until just pink and cooked through.
12. Now spoon equal amounts of the sauce on to four warm Dinner plates - place your fish fillets on top and arrange the prawns around the plate.

Serve and Enjoy

Search the Web from Here:

Custom Search