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Dalmatian symphony
Sea fish, Mediterranean herbs, tomatoes and wine make a perfect formula for a Mediterranean dish, and combined with yellow corn grits they create an irresistible blend of sea and mainland all on one plate.
Preparation
35 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Trim off skin and bones of the fish cutlets. Season them with salt and pepper.
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Fry the fish in heated oil on all sides, remove it from the stove and set aside.
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Add onion and fry briefly, add squeezed garlic, tomato puree, wine, Vegeta Natur and chopped capers. Fry for a couple of minutes.
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Return the fish to the sauce and sauté briefly.
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Add butter to the boiling water and stir in yellow corn grits. Cook for about 10 minutes at a medium-low heat stirring continuously.
Advice
If the Atlantic bonito is not very large take more cutlets.
Serving
Serve the fish and sauce with polenta.
