SERVINGS : 4 Persons
600 gr seabass, filleted, 8 pieces
1 small size onions
20 gr butter
2 tablespoons white wine
1/4 teaspoon salt
1 large size tomato
1 bunch dill, chopped
1 tablespoon cream
1 tablespoon raki (anis schnaps)
– Chop the onion and saute for 5 minutes in the butter.
– Add the diced and peeled tomato and the white wine and arrange the slices of sea bass in the pan (a wide shallow pan is necessary). Add 1/4 teaspoon of salt and cook over a low heat for 8 minutes. Arrange the fish in a serving dish.
– Mix the raki, cream and chopped dill, add to the gravy in which the sea bass was cooked and boil all together for 3 minutes.
– Pour this sauce over the fish and serve.