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| What You Need: |
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4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon onion juice
˝ garlic clove, crushed
4 peppercorns, crushed
1/8 teaspoon grated nutmeg
˝ bay leaf
1 teaspoon salt
1˝ pound fish, sliced
Butter
Breadcrumbs
1 egg, beaten
1 cup white wine
1 teaspoon chopped parsley
1 tablespoon chopped onion
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| How To Cook: |
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1. Mix the olive oil, lemon juice, onion juice, garlic, peppercorns, nutmeg, bay leaf and salt and beat well.
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2. Dip the fish slices in the mixture, lay them in a bowl and pour the remaining mixture over; marinade for 2-3 hours.
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3. Remove the fish, drain and wipe dry. Strain the marinade liquid.
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4. Brush the fish over with melted butter; dip in crumbs, then in egg, then in crumbs again.
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5. Fry in butter, drain on absorbent paper and cool.
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6. Mix the marinade with the wine and bring to the boil; add the parsley and onion.
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7. Cool, and serve in a sauce-boat.
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