Pan-Fried Bream With Sauce

• 4 pan-dressed bream (about 1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 1/4 cup cornmeal
• Vegetable oil
• 1 clove garlic
• 1 cup tomato puree
• 1/2 teaspoon rosemary
• 2 bay leaves
• 2 tablespoons vinegar

1. Rinse fish thoroughly in cold water; pat dry. Make a shallow S-shaped slash on each side of fish; sprinkle with salt and pepper. Set aside.
2. Combine 1/4 cup flour and cornmeal in a medium mixing bowl. Dredge fish in cornmeal mixture; set aside.
3. Heat 1/4 inch oil in a large skillet to 350u0b0; add fish, and fry 4 minutes on each side or until fish flakes easily when tested with a fork. Drain on paper towels; keep warm.
4. Drain oil, reserving 3 tablespoons in skillet. Add garlic; cook over medium heat until yellow. Add tomato puree, rosemary, and bay leaves; cover and simmer 12 to 15 minutes.
5. Combine remaining flour and vinegar: mix well. Stir into tomato sauce; cook, uncovered, over medium heat 2 minutes. Reduce heat to low; add fish, and cook an additional 2 minutes. Discard bay leaves.
6. Remove fish to a warm serving platter; cover with tomato sauce. Serve immediately.

bream, salt, pepper, flour, cornmeal, vegetable oil, clove garlic, tomato puree, rosemary, bay leaves, vinegar

Taken from www.myrecipes.com/recipe/pan-fried-bream-with-sauce (may not work)