Ingredientes
Pescado1 kilogram
Cebolla2 large
Pimiento2 pieces
Tomate1 medium
Limón3
Tahini0.5 cup
Perejil0
Curry0.5 teaspoon- Salt and Black Pepper0
Aceite2 tablespoons
Pasos
- 1
Finely chop the onion, place it in a pot with a little oil, and sauté until it softens.
5 minutosHerramientas necesarias:
Olla - 2
Chop the bell pepper in the same way as the onion, add it to the onion, and sauté for a few minutes (5 minutes), then add the tomato in the same way and stir.
5 minutos - 3
Finely chop the parsley and add it to the previous mixture.
2 minutos - 4
Juice the lemon and place it in the blender with all the tahini, adding a little water, and blend well until smooth.
5 minutosHerramientas necesarias:
Batidora - 5
Add the tahini mixture to the mixture in the pot, bring to a boil for a few minutes (5 minutes) then add the spices and salt.
5 minutos - 6
Take the fish, remove the bones, and cut it as desired. Place it in the oven tray and add the pot ingredients.
5 minutosHerramientas necesarias:
Bandeja - 7
Cover the tray tightly with aluminum foil, place it in the oven (heat from below) for a quarter of an hour, then remove the foil and brown the top slightly.
15 minutos
Datos nutricionales
Pescadopor 100gCebollapor 100gPimientopor 100gTomatepor 100gLimónpor 100gTahinipor 100gPerejilpor 100gCurrypor 100gAceitepor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.