For 4 people
4 medium to big redfish fillets; dry white wine; LAZZARIS apricot sauce; 5 spoons of cooking cream; salt and pepper (quantity as desired); sunflower oil.
In a large pan on a low flame cook the redfish together with a little sunflower oil.
When they are cooked remove them and place them in a roasting pan in the heated oven.
In the same pan , after you have removed the oil, add 3-4 spoons of the LAZZARIS apricot sauce, with the white wine and the cream; add the salt and pepper, cook until it concentrates into a sauce.
In a serving plate or a single serving plate place the sauce nicely with a mirror affect, therefore then place the redfish fillet on top of the sauce and garnish it as you like.
LUIGI LAZZARIS & FIGLIO s.r.l.
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