4 Sea Bass fillets with skin on, each 6 oz
Salt and fresh ground pepper to taste
3 T. milk
2 T. flour
2 T. olive oil
2 red sweet peppers (about 1 lb.), cored, seeded, and cut into 1/2 " cubes
2 T. finely chopped shallots
1 t. chopped fresh oregano or 1/2 t. dry
2 T. butter
2 T. lemon juice
1/4 c. coarsely chopped fresh basil or parsley
1. Sprinkle fillets with salt and pepper.
2. Pour milk into shallow bowl and put flour in flat dish. Dip each fillet in the milk and then dredge it in flour, making sure the flour adheres.
3. Heat the oil in a non-stick skillet, large enough to hold the fillets in one. layer. Add the filets skin side down and cook over medium high heat, about 3 minutes or until golden brown on one side. Fast cooking is important.
4. Turn the fish and cook until golden brown, about 2 or 3 minutes.
5. Transfer the fish to a warm serving dish. Add the red pepper cubes to skillet and salt and pepper to taste. Cook and stir over medium heat for about 3 minutes. Add the shallots and oregano and cook briefly, but do not brown. Add butter and cook, stirring. Add the lemon juice and stir. Pour the sauce over the fish. Sprinkle with basil and serve immediately.
Yield: 4 servings.
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If you look closely you can see that this was typed on a typewriter. A real typewriter! When my son was 7 or 8 we went to a museum and he saw a typewriter--he asked me what it was!
Can anyone tell why I know this was typed on a "real" typewriter?
