"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sea Bass alla Fiorentina Recipe

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This recipe for Sea Bass alla Fiorentina, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 (6-oz.) pieces sea bass
1/4 tsp. salt, plus more for seasoning fish
1/2 tsp. freshly ground black pepper, plus more for seasoning fish
2 cups all-purpose flour
3 T. extra-virgin olive oil, plus 3 T.
3 garlic cloves, chopped
1 (14-oz.) can crushed tomatoes
1/2 cup water
1 T. chopped fresh parsley leaves
1 T. chopped fresh basil leaves

Directions:
Directions:
Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.

In a medium nonstick fry pan, heat the 3 T. olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer the fish to a plate.

Wipe out the pan with a paper towel and heat the remaining 3 T. olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 tsp. salt and 1/2 tsp. pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Really great seafood dish courtesy of Giada DeLaurentiis.

 

 

 

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