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Pan-Fried Bream With Sauce

Yield 2 servings


  • 4 pan-dressed bream (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup plus 1 tablespoon all-purpose flour, divided
  • 1/4 cup cornmeal
  • Vegetable oil
  • 1 clove garlic
  • 1 cup tomato puree
  • 1/2 teaspoon rosemary
  • 2 bay leaves
  • 2 tablespoons vinegar

How to Make It

  1. Rinse fish thoroughly in cold water; pat dry. Make a shallow S-shaped slash on each side of fish; sprinkle with salt and pepper. Set aside.

  2. Combine 1/4 cup flour and cornmeal in a medium mixing bowl. Dredge fish in cornmeal mixture; set aside.

  3. Heat 1/4 inch oil in a large skillet to 350°; add fish, and fry 4 minutes on each side or until fish flakes easily when tested with a fork. Drain on paper towels; keep warm.

  4. Drain oil, reserving 3 tablespoons in skillet. Add garlic; cook over medium heat until yellow. Add tomato puree, rosemary, and bay leaves; cover and simmer 12 to 15 minutes.

  5. Combine remaining flour and vinegar: mix well. Stir into tomato sauce; cook, uncovered, over medium heat 2 minutes. Reduce heat to low; add fish, and cook an additional 2 minutes. Discard bay leaves.

  6. Remove fish to a warm serving platter; cover with tomato sauce. Serve immediately.

Oxmoor House Homestyle Recipes