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Sea bass fillet in white wine sauce
by
Radomir Raskovic,
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- 6–8 sea bass fillets
- 4 tbsp flour
- 1dl olive oil
- 1dl cream
- 1dl white wine
- 1 spoon of parsley
- Rosemarry and olives
- Salt
- Pepper
Salt and pepper the sea bass fillets, then roll them in flour. Fry the fillets in hot oil until it golden yellow in colour.
Place on a warm plate. Add white wine, cream, rosemary and parsley to the olive oil in which the fillets were cooked.
Gently cook the mix until the sauce becomes sufficiently dense. Drain and pour the sauce over the sea bass fillets.
Serve with baked potatoes, rhubarb and olives.
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