Ingredienti
Pesce1 kilogram
Cipolla2 large
Peperone2 pieces
Pomodoro1 medium
Limone3
Tahini0.5 cup
Prezzemolo0
Curry0.5 teaspoon- Salt and Black Pepper0
Olio2 tablespoons
Passi
- 1
Finely chop the onion, place it in a pot with a little oil, and sauté until it softens.
5 minUtensili necessari:
Pentola - 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 min - 3
Finely chop the parsley and add it to the previous mixture.
2 min - 4
Juice the lemon and place it in the blender with all the tahini, adding a little water, and blend well until smooth.
5 minUtensili necessari:
Frullatore - 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 min - 6
Take the fish, remove the bones, and cut it as desired. Place it in the oven tray and add the pot ingredients.
5 minUtensili necessari:
Vassoio - 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 min
Fatti nutrizionali
Pesceper 100gCipollaper 100gPeperoneper 100gPomodoroper 100gLimoneper 100gTahiniper 100gPrezzemoloper 100gCurryper 100gOlioper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.