Wednesday, February 22, 2006

Sea Bream Provencial

10 minutes

20 minutes

1 Sea bream (1.5 kgs)
1 tomato
a glass of dry white wine (20cls)
2 shallots
1 lemon
a branch of parsley
50grs of butter
salt and pepper

Ask the fishmonger to clean the fish . Wash it carefully then dry it in a cloth.
Heat the oven to 220-230 degrees. Make slices of the tomato and the lemon, chop the shallots.
Put this preparation in a plate you can put in the oven, add the fish. Sprinkle chopped parsley and add some nuts of butter. Heat it in the oven for 20 minutes. Add white wine at middle cooking time.