INGREDIENTS
- For the fish:
- – Fillet with pores and skin 1 unit.
- – Corn flakes 50 g.
- – Chopped garlic 1 clove.
- – Chopped parsley 1 clove.
- – Butter 1 tbsp.
- – Rice flour 2 cdas or it may be paraguayan flour.
- – Grated cheese 2 tbsp.
- – Salt and pepper.
- Salad:
- – Cooked lentils 200 g.
- – Purple onion 1 unit.
- – Tomates cherrys 10 unid.
- – Granada.
- – Half united cucumber.
- – Candy paprika.
- – Mint and chopped cilantro.
- – Dressing.
- – Lemon juice.
- – Tahini in 1 c.
- – Yogurt pure 150 g.
- – Olive oil.
- – Coriander leaves.
Take pleasure in this spectacular FISH WITH CRISPY GARLIC AND PARSLEY accompanied by a salad with lentils, greens and scrumptious dressings
PROCEDURE:
1. Seal the fish on the pores and skin facet for under 5 minutes. Stretch and place on a plate, and prime with the crunch.
2. For the crispiness, course of the flakes a bit, in order that there are giant items. Add the flour and melted butter. Additionally add the garlic and parsley. Place on the piece of fish.
3. Bake for 10 extra minutes relying on the thickness of the fish.
1. For the salad, cook dinner the lentils al dente.
2. Lower the eggplants into cubes with pores and skin and well-browned paprika.
3. Lower the greens.
4. Combine the dressing components
5. Assemble the bottom dish of cooked eggplant lentils and chopped greens. On prime, the yogurt sauce, cilantro leaves and if there’s pomegranate.
