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Recipes

• Sea Bream

Ingredients

• 1 whole fish
• 50 ml Brandy de Jerez,50 ml dry or medium Sherry
• ,1 onion, chopped,4 small green peppers or 2 green bell peppers, cut in strips,2 tomatoes (about 500 grams), peeled, seeded and puréed
• 100 ml olive oil,1/2 kilos flour,1 bay leaf,1/2 teaspoon thyme, salt & pepper

Directions

• Have the fish filleted. Cut the fillets into pieces of about 6 centimeters. Dredge the fish in flour, shaking off excess. Heat half of the oil in an earthenware cazuela and brown the pieces of fish on both sides. Pour in the brandy, set it alight and gently swirl the casserole until flames subside. Remove from heat. Meanwhile, in another pan, heat the remaining oil and sauté the onion and peppers. Add the puréed tomato, thyme, bay leaf, salt and pepper and Sherry. Simmer this sauce until it is reduced, about 15 minutes. Pour it over the fish and simmer until the fish is cooked, about 10 minutes more.