INGREDIENTS
- – Haddock fillet 2 pcs.
- – Olive oil c/n.
- – Tomates cherry c/n.
- – Anchoas 2 and.
- – Capers 2 tablespoons.
- – Garlic 2 cloves.
- – A handful of black olives.
- Salad:
- – Pumpkin in 2×2 ½ unit cubes.
- – Brussels sprouts 10 items.
- – Cooked kidney beans ½ cup.
- – Grapefruit 1 unit.
- – Oranges 1 unit.
- – Olive oil c/n.
- – Lemon 1 unit.
- – Salt and pepper c/n.
- – Sunflower seeds 1 tablespoon.
1.Clear two haddock fillets nicely and pair them.
2.Place a base of aluminum foil and oil it somewhat.
Place the haddock fillets on this base and add cherry tomatoes, black olives, capers, thyme, garlic, anchovies, salt, pepper and olive. Shut the bundle and put within the oven for 10/quarter-hour.
3.For the salad, combine brussels sprouts and pumpkin, put within the oven with olive, salt and pepper.
When it cools, combine with the opposite salad components.
Plate every thing collectively, EAT NOW!.
