Preparation
Crush the coriander with salt and garlic, mix in a plate with
sweet and hot red pepper, cumin, lemon juice, water and olive
oil, cover fish with the pickle, tap the back of the fish to
make the marinade penetrate, leave it to impregnate for 2 hours.
Cover the plate of the oven with potatoes roundels, place the
fish over them and cover it with roundels of tomatoes, add the
bell pepper slides, sweet and got red pepper and oil, sprinkle
with crushed parsley, salt and pepper, decorate with roundels
of lemon, water with tomatoes juice, mixed with the pickle,
cook for 40 mn on a middle fire, water it with it's own juice
when half cooked, reduce the sauce to have it unctuous, present
the fish complete, decorated with half roundels of fresh tomatoes
alternated with lemon roundels and parsley. |
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