Name: Pantanal fish fillet
Prep time: 40 min
Total time: 40 min
Yield: 5 Porções
Ingredients: 1 kg Tambaqui fillet; 2 unit(s) Lemon; 2 unit(s) Tomato; 1 unit(s) Large onion; 1 unit(s) Pepper; 1 unit(s) Scented Pepper; 1 to taste Green Smell; 200 ml Coconut milk; 1 to taste Olive oil; to taste Palm oil; 1 tablespoon Tomato Extract

Brazil

Tambaqui fillet

Lemon

Tomato

Large onion

Pepper

Scented Pepper

Green Smell

Coconut milk

Olive oil

Palm oil

Tomato Extract

Pantanal fish fillet

Primeiro tempere o filé com limão e sal a gosto e deixe marinando por 40 minutos 

First season the fillet with lemon and salt to taste and leave to marinate for 40 minutes.

Primeiro pique os vegetais (tomate, cebola, pimentão, pimenta de cheiro, cheiro verde) tempere com limão e sal a gosto e o extrato de tomate 

First, chop the vegetables (tomatoes, onions, peppers, chili peppers, green smell) season with lemon and salt to taste and the tomato paste

Agora é colocar o filé numa forma (coloquei um fio de azeite de oliva) e cobrir com o vinagrete, coloquei um fio de azeite de dendê e 300 ml de leite de coco, cubra com papel alumínio e leve ao forno 270° 40 minutos.

Faz um arrozinho no alho que acompanha maravilhosamente bem 🤤

Now it's time to put the fillet in a shape (I put a drizzle of olive oil) and cover it with the vinaigrette, I put a drizzle of palm oil and 300 ml of coconut milk, cover with aluminum foil and bake at 270° for 40 minutes.

Make a garlic rice that accompanies wonderfully 🤤

Pantanal fish fillet

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