Have some Salema?
Salpe in Bandiera - Salema in Bandiera.
To serve 4:
1 3/4 pounds (800 g) salema fillets
1/4 pound (100 g) green bell peppers, stemmed, seeded, ribbed, and cut into long strips
1/4 pound (100 g) bright red tomatoes, cut into rounds
1/4 pound (100 g) white onions, cut into rounds
1/4 cup olive oil
Salt and pepper to taste
Combine the peppers, tomatoes and onions in a saucepan with the oil, season the mixture with salt and pepper, and set it to heat; when the mixture begins to bubble simmer it for a half hour.
Add the fish fillets and continue cooking for a few more minutes (figure a cooking time of 5 minutes per half-inch thickness (1.2 cm) of the fillet), mixing gently, until they are done.
How to Select Fresh Fish
How to Fillet a Fish
How to Serve a Whole Fish at Table
Other Fish Recipes