Atún Fresco a La Bilbainita

Name: Atún Fresco a La Bilbainita (Fresh Tunny Fish as Done at Bilbao)
Cuisine: Spain
Ingredients: Allow about 3 ozs of fish to each person.; garlic, salt, lemon juice, oil, white pepper.; garlic, salt, lemon juice, oil, white pepper.; 1 bayleaf; garlic, salt, lemon juice, oil, white pepper.; garlic, salt, lemon juice, oil, white pepper.; garlic, salt, lemon juice, oil, white pepper.; Tomato sauce, white breadcrumbs; Tomato sauce, white breadcrumbs; ¾ lb of potatoes; a handful of chopped parsley

Fresh Tunny Fish as Done at Bilbao

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Tunny fish is often obtainable in this country, although the average fishmonger does not stock it. It has an excellent and delicate flavour, not unlike veal, and has been facetiously called the “veal of the ocean.” It is very popular in most continental countries.

Ingredients

Allow about 3 ozs of fish to each person.
Tomato sauce, white breadcrumbs
¾

Europe
Spain
Fish course
Pescatarian

Method

Divide the fish into neat fillets weighing about 3 ozs each. Put them in a fireproof dish, cover with the tomato sauce, the breadcrumbs, to which chopped garlic has been added, and sprinkle with a litt