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

---