INGREDIENTS
- – Scaleless croaker with pores and skin, 1 filet.
- – Salt and pepper.
- Garlic refried:
- – Garlic 6 cloves.
- – Smoked pepper.
- – Floor chili.
- – Olive oil 100 cc.
- – Lemon juice.
- – Chopped parsley.
- For these on the monitor:
for a small fountain.
- – 1 zucchini.
- – 1 eggplant.
- – 3 professional tomatoes.
- – 1 clove garlic.
- – 1/2 onion.
- – 1 bell pepper.
- – 1 can of diced tomato.
- – Sal.
- – Laurel.
- – Thyme.
- – Pepper.
- – Olive oil.
Now we have your menu for Sunday! CORVINA WITH RATATUILLE and garlic refried by Juan Braceli with a scrumptious recipe!
PROCEDURE:
1. Chop the garlic, onion, and bell pepper very small.
2. Cook dinner in olive oil, add salt. When the onion is clear, add the can of diced tomatoes, the thyme, the bay leaf and season with salt and pepper. Cowl and let it cook dinner over low warmth. As soon as the sauce is cooked, mix.
3. Minimize the eggplant, zucchini and tomato into slices as skinny and whilst attainable.
4. In an oven-safe dish, put the sauce on the bottom, properly distributed on the bottom with olive oil.
5. Organize the vegetable slices alternating as within the picture.
6. Drizzle with olive oil on high, cowl and place in a preheated oven at 150 for so long as attainable. An hour and a half or so, till the greens are very tender after an hour. Uncover in order that it browns a bit if crucial, elevate the temperature a bit.
7. For the refried sauce, sauté the sliced garlic in olive oil plus the smoked paprika and floor chili. Take away from the warmth and add the lemon juice and chopped parsley.
8. Return to the warmth and fry, serve.
9. For the fish, brown it properly in a frying pan on the pores and skin facet, flip it, cook dinner for a couple of minutes and take away, serve with the sautéed garlic.
