Sea Bass Cutlet

 


  • 2 sea bass
  • 1 tablespoon of capers
  • 1 pack of cream (220 ml)
  • 4 cloves of garlic
  • 200 ml. milk
  • 2 potatoes
  • Salt
  • Black pepper
  • Tomato sauce (optional)


Cut the sea bass into fillets and separate them completely from the skin.

Add oil to the pan and heat it. Cook the sea bass in hot oil, front to back.

Take the cooked fish aside and let it sit.

Throw the finely chopped garlic into the fish pan and fry.

Then add the milk and cream.

When the sauce starts to boil, place the fish in it.

Sprinkle the fish with capers and black pepper. Since the pickled capers are salty, adjust the salt of the dish well.

After cooking for 6-7 minutes in this way, transfer it to the serving plate.

You can serve sea bass cutlet with mashed potatoes, carrots and peppers.

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