 |
 Chilean - Corvina A La Crilolla (Sea Bass - Creole Style)
adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales
|
Description
|
|
|
|
Ingredients
|
- 4 Large Sea Bass -- Steaks
- Salt And Pepper -- To Tase
- 2 Lemons Lemon Juice
- 3 Tablespoons Olive Oil
- 1 Large Onion -- Sliced
- 1 Medium Bell Pepper -- Chopped
- 1 Can Tomatoes -- Chopped
- 1 Teaspoon Oregano
- 1/2 Bunch Cilantro -- Chopped
|
|
Directions
|
Sprinkle with fish with salt, pepper and lemon juice. Sear fish in oil on both sides and remove. Add onions, saute 4 minutes. Add bell pepper and tomatoe, simmer 10 minutes. Place onion mixture into bottom of baking dish, place dish on top of vegetables, sprinkle with oregano and cilantro. Bake for 25 miintues at 350 degrees, serve.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version