Greek Fillet with Rosemary

[jfish]

I made this for a small dinner party last weekend. A good recipe from a Mediteranian cookbook I got from Costco. Just thought I'd share.

 

This calls for any mild white fish. I used tile fish. Dust the fillets in flour, brown in olive oil until done and remove. Wipe pan add 4 tablespoons of EVO and 2 tablespoons of flour and heat until flour browns but doesn't burn. Add a couple of tablespoons of chopped fresh rosemary and 2 cloves of chopped garlic, 2 bay leaves, 1/4 cup of red wine vinegar, 1/4 cup of water, and some chopped tomatoes and heat until the sauce thickens. Pour over fish. I made this a day in advance and it was quite good.

jfish

[Ragtacker]

Is it legal to fillet a greek, can you lip them?

[Kings over Queens]

Why prep a day in advance? Seems simple enough to do on the spot.

 

Also, what is the level of tartness? Seems like a lot of vinegar, at least to me.

[Steve in Mass]

Doesn't seem like a lot of vinegar to me, KoQ.....just last night I put at least that much in a 16 ounce can of tomato sauce for a sauce for stuffed cabbage, and it wasn't quite as tart as I wanted it....

[Kings over Queens]

Doesn't seem like a lot of vinegar to me, KoQ.....just last night I put at least that much in a 16 ounce can of tomato sauce for a sauce for stuffed cabbage, and it wasn't quite as tart as I wanted it....

 

Yeah...a 16 oz can. He's calling for "some" chopped tomato's. The entire base of the sauce is vinegar and water.

 

Here he's calling for a 1/4 cup plus 1/4 cup water. Granted, its diluted to a degree, but still...this is why I asked.

[jfish]

I prepared a day in advance to take to a friends house and warmed to room temperture only. I ended up adding more water as the sauce thickened too quickly.

jfish