INGREDIENTS
- – Hake fillet 1 kg.
- – Basil pesto.
- – Basil 1 bunch.
- – Parsley ½ tied.
- – Grated cheese 1 handful.
- – Toasted sunflower seeds 1 handful.
- – Garlic 2 cloves.
- – Oliva C/N.
- – Sal C/N.
- – Pepper.
- – Onion 2 models.
- – Bell pepper 1 unit.
- – Crushed tomatoes 1 bottle.
- – White wine ½ glass.
- – Diced potatoes 3 models.
- – Oil for frying C/N.
FISH CASSEROLE , scrumptious and by no means fails!
PROCEDURE:
1. Make the pesto with the processed components in a mixer.
2. Place a tablespoon of pesto on every fillet and distribute nicely.
3. Roll up the filets and place within the fridge.
4. In a frying pan or paella, prepare dinner the onion and bell pepper with olive. As soon as it’s clear, add the white wine and when the alcohol evaporates, add the crushed tomato. Carry to a boil.
5. Fry the potatoes in small 1 cm x 1 cm cubes.
6. Prepare the fish rolls and prepare dinner for 10 minutes.
7. End with the fries within the areas between the sauce and the fish. Get pleasure from it! .
