Pescado Relleno
Recipe second for 4 people based on European bass with tomato - cooking method oven.
Preparation:
Preparation: Cut the fish lengthwise, bone it. Cut the garlic cloves in half and rub them on the fish. Drizzle with lime juice, sprinkle with salt and pepper. Place one half of the fish in a greased baking dish, placing the skin side down on the bottom of the dish. Sauté the onion and pepper in the butter in a saucepan, add the tomatoes and season with salt; stew for about 5-8 minutes or until the sauce has thickened. Then add the crabmeat and the wine and cook for a few more minutes. Cover half of the fish with the crab mixture, then cover with the other half of the fish skin side up. Cover with aluminum foil and cook in the oven at 180 degrees for 45-50 minutes or until the sea bass meat is very tender. Serve immediately.
Ingredients:
Ingredients: 1 Sea Bass 2000 G - 2 Garlic Cloves - 2 Tablespoons Lime Juice (or Lemon Juice) - 1 Chopped Onion - 1 Deseeded And Chopped Green Pepper - 2 Tablespoons Butter - 2 Peeled And Chopped Tomatoes - 200 G Pulp Chopped Crab - 1/2 Glass of White Wine - Salt - Pepper
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