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Last Update:2012-02-29

Roasted Fillet of Sea Bass Provencal

Roasted Fillet of Sea Bass Provencal Source
Tony Huang’s Japanese Sea Bass Recipe
1 whole Japanese sea bass (about 0.6 kg), 100 grams fresh bread crumbs, 10 grams parsley, 5 grams rosemary, 5 grams diced lemon peels, 5 grams thyme, 20 grams mashed garlic
10 grams lemon juice, 20 grams yellow mustard paste, 5 grams honey, A small amount of pepper salt, A suitable amount of olive oil
  1. Fillet the sea bass. Mix well the seasoning set 1 for use.
  2. Heat the pan and add some olive fire inside. Stir-fry the garlic mesh and add the secondary ingredients in order. Mix well for use.
  3. Put the sea base fillets in the baking tray. Add the secondary ingredients prepared in Step 2. Roasted to well done and add the seasoning set 1 before serving.
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