Ingredientes
Peixe1 kilogram
Cebola2 large
Pimentão2 pieces
Tomate1 medium
Limão3
Tahini0.5 cup
Salsa0
Curry0.5 teaspoon- Salt and Black Pepper0
Óleo2 tablespoons
Passos
- 1
Finely chop the onion, place it in a pot with a little oil, and sauté until it softens.
5 minutosUtensílios necessários:
Panela - 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 minutosUtensílios necessários:
Liquidificador - 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 minutosUtensílios necessários:
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
Fatos nutricionais
Peixepor 100gCebolapor 100gPimentãopor 100gTomatepor 100gLimãopor 100gTahinipor 100gSalsapor 100gCurrypor 100gÓleopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.