Ingredients
| 1 1/2 | tspn salt | 1/2 | tspn whole black peppercorns | 1 | large onion | 3 | bay leaves | 1/4 | cup white-wine vinegar | 4 | thick Chilean sea bass fillets (about 2 pounds) | 2 1/2 | tbsp olive oil | 2 | medium garlic cloves | 3/4 | cup seasoned bread crumbs | 1 | tbsp freshly-squeezed lemon juice |
Description
Chef Rozanne Gold's Fish-fillet Recipe Is Much Tastier Than The Pan-fried Version. Plus, Save As Many As 262 Calories And 12 Grams Of Fat Per Serving!
Shape
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