Ingrédients
Poissons1 kilogram
Oignon2 large
Poivron2 pieces
Tomate1 medium
Citron3
Tahini0.5 cup
Persil0
Curry0.5 teaspoon- Salt and Black Pepper0
Huile2 tablespoons
Mesures
- 1
Finely chop the onion, place it in a pot with a little oil, and sauté until it softens.
5 minutesMatériel requis:
Marmite - 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 minutes - 3
Finely chop the parsley and add it to the previous mixture.
2 minutes - 4
Juice the lemon and place it in the blender with all the tahini, adding a little water, and blend well until smooth.
5 minutesMatériel requis:
Blender - 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 minutes - 6
Take the fish, remove the bones, and cut it as desired. Place it in the oven tray and add the pot ingredients.
5 minutesMatériel requis:
Plateau - 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 minutes
Faits nutritionnels
Poissonspour 100gOignonpour 100gPoivronpour 100gTomatepour 100gCitronpour 100gTahinipour 100gPersilpour 100gCurrypour 100gHuilepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.