Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
3 to 4
Easy
Published 1999
This excellent cold fish will have your guests guessing at the ingredients. I like to use red snapper, even though it is not Georgian; its firm flesh and succulent taste hold their own against the rich nut sauce.
Sprinkle the fish with salt and pepper. Dust both sides with flour. In a large skillet, heat the oil. Fry the fish, turning once, for 10 to 20 minutes, depending on the thickness of the fillet, until it is crusty and brown.
Meanwhile, sauté the onion in the butter over medium heat until golden, about 10 minutes.
Transfer the fish to a shallow flameproof casserole. Strew the cook
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe