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Dalmatian symphony

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Sea fish, Mediterranean herbs, tomatoes and wine make a perfect formula for a Mediterranean dish, and combined with yellow corn grits they create an irresistible blend of sea and mainland all on one plate.

Preparation

35 min

Portion for

4

Ingredients

Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.

Preparation

  1. Trim off skin and bones of the fish cutlets. Season them with salt and pepper.
  2. Fry the fish in heated oil on all sides, remove it from the stove and set aside.
  3. Add onion and fry briefly, add squeezed garlic, tomato puree, wine, Vegeta herbs of Mediterranean mix and chopped capers. Fry for a couple of minutes.
  4. Return the fish to the sauce and sauté briefly.
  5. Add butter to the boiling water and stir in yellow corn grits. Cook for about 10 minutes at a medium-low heat stirring continuously.

Advice

If the Atlantic bonito is not very large take more cutlets.

Serving

Serve the fish and sauce with polenta.

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