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Tempo de preparo

40 min(s)


4 servings

  • Ingredients
  • Recipe
  • 3 medium onions, thinly sliced3 unit(s)
  • 1/2 bell pepper, thinly sliced1/2 g
  • 4 thickly sliced tomatoes4 unit(s)
  • Garlic0 to taste
  • Parsley0 to taste
  • Boneless fish fillet0 to taste
  • Salt0 to taste
  • 1 pinch of oregano1 to taste
  • Pepper if desired0 to taste
  1. Cut the onions into thick slices, the peppers into thin slices, the tomatoes into thick slices, mince the garlic and parsley.
  2. Place in the pan a layer of fish, a layer of onion and tomato, pepper and garlic, smother.
  3. Let it cook for a while.
  4. Put the salt, 1 spoon, in a glass with 300 ml of water, muffle.
  5. Add 1 pinch of oregano, pepper if desired, parsley.
  6. When you think the fish is a little cooked, put the sauce ready and stir very slowly so you don't break the fish.
  7. If there is excess water, remove a little, the sauce has to be a little thick.
  8. Serve with white rice.

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