Angelakis Weekly Seafood Specials



Bass: A la Milanaise

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You Need: (Serves 4)

  • 4 x 250g bass fillets, skin-off
  • 20 fresh basil leaves
  • 1 teaspoon extra virgin olive oil
  • 4 medium tomatoes, peeled, seeded, coarsely chopped
  • salt and pepper to taste
  • 1 egg, lightly beaten
  • 1/2 cup plain flour
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons olive oil or clarified butter



Remove any pin bones from the fish with tweezers.

Sprinkle the basil with the olive oil and chop finely.

Cook the tomatoes until most of the moisture evaporates, stir in the basil, salt and pepper and set aside.

Season the beaten egg with salt and pepper. Dip the fillets into the flour and pat off the excess, dip into the egg and then into the cheese.

Heat the oil or butter and cook the filelts about 3 minutes on each side.

Place on a serving platter and surround with the heated sauce.