Palombo alla romana
Instructions
Sauté the onion in the oil and butter.
Combine the parsley, sauce, peas and cover flush with hot water.
Cook until the peas are tender.
Combine the fish, season with salt and pepper.
Simmer gently for 15 minutes.
Ingredients and dosing for 4 persons
- 4 slices of palombo (200 g slices)
- 300 g of fresh shelled peas
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1/4 chopped onion
- 1/2 tablespoon of chopped parsley
- 1 tablespoon of tomato sauce
- Salt
- Pepper