Cookbook

Provencale Sea Bass

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Ingredients

  • 1 Tbsp huile d'olive
  • 1/4 lb champignons, thinly sliced
  • 2 tomate, en de
  • 2 gousses ail, emincees
  • 2 lbs bass, steak or other filet
  • 1/2 lb crevettes, medium, crues
  • tomate, tranches
  • olives
  • persil
  • citron

Instructions

Saute mushrooms in oil and cook just until limp. Stir in tomatoes and garlic. Heat through. Season to taste with salt and pepper. Cut fish into serving-size pieces, if desired. Arrange in a single layer in a greased baking pan. Spoon mushroom mixture over fish, top with shrimp. Bake, uncovred, until fish is just opaque and shrimp pink.

400 F. Garnish and serve with rice.

Categories

Notes