INGREDIENTS
- – Boga fillet 350 g.
- – Salt and pepper.
- – Olive oil.
- – Lemon juice.
- Salad:
- – Arugula 1 tied.
- – Crimson and yellow bell pepper ½ unit.
- – Creole cheese 200 g.
- – Salt and pepper.
A dish with fish to be happier! GRILLED DESPINED BOGA
PROCEDURE:
1. Debone the fillet, season with salt and pepper, cook dinner in a frying pan again and again
2. For the salad, lower the bell peppers into strips and blend with the arugula leaves.
