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Seabass in wine

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2 Sea basses Sea bass
400 ml ml White wine White wine
50 ml ml Olive oil Olive oil
300 g g Flour Flour
1 TBS TBS Dry tarragon Dry tarragon
1 TBS TBS Salt Salt
1 TS TS Pepper Pepper

Seabass in wine

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40 min


  1. In the cavity of the fish, put half of the salt and pepper and some dried estragon.
  2. Then cover the fish with flour on both sides.
  3. In a pan, heat the olive oil and fry the fish over medium to high heat for 3-4 minutes on each side, until brown.
  4. Simmer down with the wine, reduce the fire
  5. Αdd the remaining salt, pepper and estragon, cover with the lid and let it boil for about 30 minutes.
  6. Remove the fish from the pan and give the sauce a thick texture by using a tablespoon of flour.
  7. Serve the fish straight ahead, accompanying it with the sauce and roasted or boiled vegetables.