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- Ingredients
- Recipe
- Fish steak500 g
- Lemon juice2 tablespoon
- Garlic Cloves2 unit(s)
- medium potatoes4 unit(s)
- Medium onion1 unit(s)
- Corn oil1 tablespoon
- Tomato4 unit(s)
- Tomato Extract1/2 cup
- Water1/2 cup
- Olive oil2 tablespoon
- Black pepper to taste
- Salt to taste
- Parsley or Parsley to taste
- Green Smell to taste
- Season the fish with lemon, garlic and salt and pepper to taste, cover and let it taste in the fridge for 30 minutes. In a pan, sauté the onion with the oil, add the tomato, extract and water, mix well and boil for 5 minutes, with the pan covered. season to taste 2 tablespoons of lemon juice 2 cloves of garlic finely minced 4 medium potatoes, halved and boiled 1 medium onion cut into rings 1 tablespoon of corn oil 4 seedless tomatoes, chopped 1/2 cup (tea) tomato paste 1/2 cup (tea) of water 2 tablespoons of olive oil black pepper to taste salt to taste chopped parsley (or parsley) for sprinkling green smell to taste Preparation mode Season the fish with lemon, garlic and salt and pepper to taste, cover and let it taste in the fridge for 30 minutes. In a pan, sauté the onion with the oil, add the tomato, extract and water, mix well and boil for 5 minutes, with the pan covered. Season to taste with salt and pepper and remove from heat. In a refractory, place the potatoes interspersed with the fish, in a single layer. Drizzle with the sauce and olive oil and bake in a preheated oven at medium temperature (170 to 190 ºC) for about 40 minutes or until the fish is cooked. Remove from oven and sprinkle with parsley before serving.
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