Planning A Meal? Try these:


More Like This:
Queso Con Tomat Ave. Rating is 5
Spinach Pie Ave. Rating is
Mediterranean Sandwich Ave. Rating is
Pasta & Garbanzo Beans With Roasted Vegetables Ave. Rating is
Spinach Quiche Ave. Rating is

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5

 

See all of jrt 's recipes

 

 

Search Jewish Web




 

Sea Bass with Garlic Butter
Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

Posted by:  

This recipe was popular with Egyptian Jews. Make it parve by replacing butter with margarine.

Serves: 4

Prep Time:
Cook Time:
Total Time:

Sephardic Dairy Entree

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe



Ingredients

4 sea bass, about 16-18 oz. each
1/2 cup butter
2 lemons, quartered
1 lemon, sliced
10 cloves garlic, chopped finely
salt and pepper to taste
oil for frying

Directions

  1. Clean the fish and dry well on paper toweling. Season to taste with salt and pepper.
  2. In a heavy skillet, heat oil at least 1" deep and fry each fish until nearly done. Remove the fish from the oil and transfer to a baking dish.
  3. In a separate skillet, melt the butter over a low flame. Add the garlic cloves and stir continuously until the butter begins to brown.
  4. Pour the garlic butter over the fish and on each fish place 2 lemon slices.
  5. Cover and put in a hot oven until the fish flakes easily to the touch of a fork (about 6-8 minutes). Serve hot with the lemon quarters.

Reader Comments


Addrienne says...
Rating is 2

That's a wise answer to a tricky qusioetn
Mar 16, 2017 (report abuse)


 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader