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Sea-Bass Fillets with Lettuce Leaves
Suprême de loup au vert de laitue
Preparation info
- For
four
people - Difficulty
Medium
- Ready in
45 min
Appears in
By Roger Vergé
Published 1979
Ingredients
1 1.5 kg 3¼ lb 2
Method
- If a friendly fishmonger has not already done it for you, gut and scale the fish and remove the fillets, then skin them carefully. Cut each fillet into two. Season with salt and pepper and sprinkle with flour. Heat
15 g
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