Vernaccia bream (2)
Instructions
Clean and scale the bream, wash and dry them.
Chop Sage and Rosemary with salt and pepper and fill the fish with this mixture.
Flour and sauté in a pan with hot oil.
Spray them with half dose of wine and add the capers.
Bring the fish to cook over low heat bathing with the remaining wine.
The fish is ready after about 20-25 minutes, when the wine is evaporated.
Ingredients and dosing for 4 persons
- 4 bream
- 1 glass of vernaccia wine
- Rosemary
- 8 leaves sage
- 3 tablespoons of capers
- Olive oil
- Salt
- Pepper
- Flour