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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
12 SLICES OF PALOMBO FISH
FLOUR
4 SHALLOTS CHOPPED
1/2 POUND RED CHERRY TOMATOES
2 TBLSPOONS CHOPPER PARSLEY
2 TBLSPOONS UNSALTED BUTTER
3 TBLSPOONS EXTRA VERGIN OLIVE OIL
SALT TO TASTE
1/4 CUP DRY WHITE WINE
RECIPE
LIGHTLY FLOUR THE FISH
IN A FRY PAN OVER ADD THE OLIVE OIL, BUTTER, SHALLOTS, TOMATOES, PARSLEY AND SALT
COOK OVER MEDIUM HEAT
ADD THE FISH, DO NOT PUT IT OVER THE TOMATOES
AFTER ABOUT 5 MINUTES ADD THE WHITE WINE AND COOK ANOTHER 5 MINUTES
TURN THE FISH, BE CAREFUL NOT TO BREAK IT
SERVE HOT WITH A SIDE DISCH OF YOUR CHOICE
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES