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Ingredients
| 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 |
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Method
- In the cavity of the fish, put half of the salt and pepper and some dried estragon.
- Then cover the fish with flour on both sides.
- 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.
- Simmer down with the wine, reduce the fire
- Αdd the remaining salt, pepper and estragon, cover with the lid and let it boil for about 30 minutes.
- Remove the fish from the pan and give the sauce a thick texture by using a tablespoon of flour.
- Serve the fish straight ahead, accompanying it with the sauce and roasted or boiled vegetables.
