The Fish Peddlar
253a Wimbledon Park Rd.
Southfields
London
SW19 6NW

Contact us
T: 020 8871 4411
E: info@fishpeddlar.co.uk

Opening hours
Tue - Fri - 10am - 5pm

Open - 6pm Thursday
Sat 10am - 4pm

How to find us:

Please make a selection Greek-style roast cod Moroccan Sea Bass Steamed mussels with wine, garlic and parsley Bouillabase Calamari Fritti Sea Bream Barbecue Sea Bass on Samphire

Moroccan Sea Bass

Preperation time: 15 mins
Cooking time: 30 mins to 1 hour

Ingredients
1 lb. sea bass or red snapper
1/2 c. chopped onion
1/4 c. white wine
1 tbsp. ketchup
2 tbsp. butter
1 clove garlic, minced
1 tbsp. soy sauce
1/2 tsp. dill weed

Method
1.Arrange fresh fillets in shallow roasting pan.
2.Melt butter in small frying pan over medium heat.
3.Add the onion and garlic; cook until onion is limp.
4.Add the wine, soy sauce, ketchup, and dill weed.
5.Stir until heated through and pour over fish.
6.Bake, uncovered, in 425 degree oven for
20 minutes or until fish flakes readily with a fork.
Serves 2