- 2 medium sea bass, sliced or 4 fillets from a large sea bass
- ¼ cup (50 ml) salad oil
- 1 cup (100 gr.) mushrooms, sliced
- 4 medium tomatoes, grated
- Salt and pepper to taste
- 1 lemon, sliced thin
- 2 bay leaves
- 1 cup (60 gr.) parsley, chopped
Gut the fish, wash and drain. Set aside. Heat salad oil, add mushrooms, green pepperonis and stir for five minutes over medium heat. Add tomatoes, salt and pepper, stir for another 5 minutes.
Place sea bass in a shallow and wide heat-resistant serving dish, and pour tomato mixture over the fish. Top with lemon slices and bay leaves. Cover.
Cook over medium heat until fish is tender for approximately 15 minutes. Garnish with parsley. Serve at room temperature as a main course with boiled potatoes and salad.