4 Fish Fillets (approx. 6 oz. each), firm flesh fish, such
as bass, sole, or similar
1 oz. lemon juice
salt to taste
white pepper to taste
2 oz. milk flour sufficient to cover fish
3 oz. salad oil
12 tomato slices, 1/4" thick
12 onion slices, 1/8" thick
4 portions pilaf (rice)
1-1/3 oz. pine nuts
Season fish fillets with lemon juice, salt and pepper. Dip
in milk; cover with flour. Shake off excess and sauté In
oil over medium heat.
Lightly sauté tomato and onion slices.
Arrange pilaf on a platter (s). Place fish on top of rice.
Place alternating slices of tomato and onion on top of
fish, using three slices each of tomato and onion per
portion. Sprinkle with pine nuts. Garnish with parsley or
watercress. Serve yogurt as an accompanying side dish.