Seabass with Papaya & Roquefort

Seabass Recipe that's easy but delicious!

I have a new Internet friend, Gaby, from Brazil who recently moved to Carmel, California and she wrote me saying, "You've been a big help! Now I can learn the cooking terms in English. I have kind of the same story as you, discovered cooking when I was in a boarding school in Switzerland, and just cant seem to get away from it, its a passion! The good part is that now my husband loves it too,so we're always cooking together, trying new recipes."

Here is a recipe from Gaby that I think you'll enjoy. She says, "Isn't that easy? It is wonderful...Usually I serve it with herb couscous or rice with watercress.

I've asked Gaby to send me her ingredient list and when I receive it, will post it. But in the meantime, play around with quantities until you get the taste that you like. It's a great learning experience.

Seabass with Papaya & Roquefort

1. Put seabass filets in a pan that can go into the oven.
2. Add a little salt and pepper.
3. Cover with very ripe thin papaya slices.
4. In another pan, simmer heavy cream and Roquefort (or gorgonzola) just until the cheese melts. 
5. Cover the fish with sauce.
6. Put into oven and bake until golden.

Thanks Gaby. We look forward to more recipes from Brazil. 

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