Sea Bass Cutlet Recipe


  • 1 perch fish
  • 1 potato
  • 4-5 single capers
  • 1 glass of water Milk
  • 2 cloves of garlic
  • 250 g cream
  • Salt
  • pepper
  • vegetable seasoning

Preparation Of

When making sea bass cutlets, first the sea bass is removed from its skin and bones, and then it is filleted. The cleaned fish is divided into four. It is slightly oiled and left on the grill. Then the potatoes are peeled and cut into matches. It is left to fry in the fryer or pan with the help of a strainer. To prepare the cream sauce, the Garlic is finely chopped. Caper flowers are also finely chopped. Cream is poured on top of the garlic and caper flowers poured into the pan. Sprinkle black pepper, vegetable seasoning and some salt on the cream. It is placed on the stove and left to boil, stirring from time to time. The sea bass is taken from the grill to a plate, the potatoes taken out of the fryer are placed on the tile. Seabass is also placed on top of the potatoes. Finally, the boiled and prepared cream sauce is poured over the fish and potatoes. Seabass cutlet prepared on tiles and poured with sauce is cooked in the oven at 350 degrees for 7-8 minutes. After you take it out of the oven, you can sprinkle some thyme on it and make it ready to serve. Enjoy your meal.

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