INGREDIENTS
- 1 Mero.
- – Moist
- – Pink bell pepper.
- – Corn (relying on the quantity you need).
- – Cream cheese 50gr (two tablespoons).
- – Blue cheese 30g for every portion.
- – Thyme. – Peppers.
- – Papas.
- – Lemon.
- – Grill salt.
1.Combine half an onion, half a bell pepper with a can of creamy corn. Season with salt, pepper and paprika. Make the smoke.
2.As soon as the onion and bell pepper are cooked with the corn, add the creamy cheese exterior the warmth.
3.For the roasted bell pepper, put the bell pepper over direct warmth and as soon as it’s properly burned, switch it to a bag that may permit you to peel it. Then lower it into julienne.
4.Reduce the onions into slices (half), with the nodes dealing with the perimeters. Sauté in olive oil in a pan with out something. Then add the thyme and salt.
5.To assemble the fish, put the humita first, in order that the filling penetrates the fish, make some cuts to the filet. Then, add the onion, then the bell pepper and eventually just a few items of blue cheese.
6.Make a mattress of cooked and cooled potatoes. As soon as chilly, lower them into slices and put them in a roasting pan with thyme, sliced lemons, salt and the fish on prime.
Cook dinner relying on the burden, if it is rather massive it should take 25/half-hour, and whether it is small (just like the one Cami made at the moment) about quarter-hour. And let’s eat!.
