2 stone bass, weighing 1-1.5 kg
juice of 1 lime
salt and black pepper to taste
1/2 tablespoon of dried or fresh parsley, chopped
4 tomato slices
4 tablespoons of butter or margarine
2 stone bass, weighing 1-1.5 kg
juice of 1 lime
salt and black pepper to taste
1/2 tablespoon of dried or fresh parsley, chopped
4 tomato slices
4 tablespoons of butter or margarine
Season the fish with lime juice, salt, and black pepper
Place them in a baking dish
Dust with parsley and arrange tomato slices over the fish
Distribute small pieces of butter throughout the baking dish
Cover with aluminum foil and bake at moderate heat (180°C) for 40 minutes
Serves 4-5 people.
