Mexican fried fish


  • Powdered grass grass 1 tbsp. 8 g
    Lime 1 tbsp. 100 g
    Extra Virgin Olive Oil 60 ml 60 ml
    Oregano dry 1 tsp. 2 g
    Black pepper powder 1 pinch 1 g
    Fresh Hot Pepper 1 tbsp. 25 g
    Fish (argentina) 500 g 500 g
    Salt 1 tbsp. 6 g
    130 g of tomato puree 130 g
    10 cloves of garlic

How to do:

1For this dish, we will need fish, hot pepper, tomato puree, lime, filtered olive oil, seasonings and garlic. As for the fish, any fish.

2This dish starts with a taste of fish. Chop the fish over it. Season the fish with black pepper, sprinkle the lime slices and sprinkle on top. After that, put it in the fridge for 30 minutes.

3Then prepare the sauce to taste the fish. To do this, chop 2 cloves of garlic

4Fry the garlic and oregano in the pan until lightly browned. It will be very blond and yellow.

5Grind the pepper. I used a piece of pepper, but if you can’t eat spices, you can cut it a little.

6Put the tomato puree, pepper, basil leaves, a pinch of salt and the remaining half lime in the garlic. Stir and simmer for 10 minutes.

7Prepare your prints and cover the bottom with a piece of silvery paper; put the glitter hash on the outside. Put the fish.

8Season the fish with the prepared sauce and place it in the heated oven. Bake at 180 ° C for 40 minutes.