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PALOMBO IN UMIDO

PALOMBO FISH COOKED WITH CHERRY TOMATOES

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW
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12 SLICES OF PALOMBO FISH

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FLOUR

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4 SHALLOTS CHOPPED

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1/2 POUND RED CHERRY TOMATOES

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2 TBLSPOONS CHOPPER PARSLEY

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2 TBLSPOONS UNSALTED BUTTER

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3 TBLSPOONS EXTRA VERGIN OLIVE OIL

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SALT TO TASTE

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1/4 CUP DRY WHITE WINE

RECIPE

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LIGHTLY FLOUR THE FISH

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IN A FRY PAN OVER ADD THE OLIVE OIL, BUTTER, SHALLOTS, TOMATOES, PARSLEY AND SALT

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COOK OVER MEDIUM HEAT

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ADD THE FISH, DO NOT PUT IT OVER THE TOMATOES

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AFTER ABOUT 5 MINUTES ADD THE WHITE WINE AND COOK ANOTHER 5 MINUTES

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TURN THE FISH, BE CAREFUL NOT TO BREAK IT

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SERVE HOT WITH A SIDE DISCH OF YOUR CHOICE

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  • recipes
    • NEWS
    • Appetizers
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    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES