Bass fillet with greens and apricot

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Bass fillet with greens and apricot

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Ingredients

5 pieces sea bass fillet or tongue fish
1 kg wild greens of our choice, washed and cut
2 onions chopped
Basil fresh, chopped
8 apricots dried
2 cloves garlic mushed
half tsp turmeric
a little Kozani Saffron
half a glass Moschofilero wine
  • Medium

Ingredients

Directions

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Bass fillet with greens and apricot

Dreamy taste from Constantinople…

 

On Sundays during the fasting period we make bass stuffed with wild greens and prunes or apricots cut in small slices at home . The recipe is dreamy… full of harmony… and it decorates the fish nicely with aromas and colour.labraki_fileto_xorta_verikokko_1

The visual appearance of this food is unique and could easily stand at the festive table on a red tablecloth which is the colour of well being.

The recipe is yours.

Bass fillet with greens of the mountain

By Aunt Sofia Orfanoudaki

Steps

1
Done

In a deep frying pan, we sauté the onion, garlic and stir lightly.

2
Done

In a deep frying pan, sautéme in onion, garlic and mix lightly.

3
Done

Finally, add turmeric, salt, pepper, apricot, basil, and Kozani saffron and stir gently.

4
Done

We degalze with wine.

5
Done

We open the fish fillets and place the greens in the middle.

6
Done

We roll the fishes and place them in the pan. We place all around the stuffing and the apricots that left over.

7
Done
12 min.

Cover with the lid and cook at medium temperature for another 12 minutes.

8
Done

Serve the sea bass hot or cold the next day.

Sissy N.

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Traditional lentils of Lemnos
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φακές
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Traditional lentils of Lemnos
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Naxos of Cyclades – Potato meatballs of Naxos

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