Cap-roig (o Dentón o Mero) con Salsa de Almendra from Mediterranean Seafood by Alan Davidson
Don Nicolas Magraner Garcia of Palma recommends the following procedure, for which you will need 800 g (1¾ lb) or so (cleaned weight) of fish, cut into 8 pieces. Dip these in seasoned flour, then...
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Plate
- Spatula
Ingredients
- fish
- seasoned flour
- olive oil
- almonds
- tomatoes
- sherry
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