Pescado relleno
Instructions
Cut fish lengthwise, fold over.
Halve the garlic cloves and rub your eyes on the fish.
Sprinkle with lime juice, sprinkle with salt and pepper.
Place one half of the fish in a buttered baking dish by putting the part with the skin in contact with the bottom of the bowl.
In a saucepan bring dry onion and pepper in butter, then add the tomatoes and season with salt; braise for about 5-8 minutes or until the sauce is thickened.
Incorporate then the crab meat and wine and cook a few minutes.
Cover the fish with half the crab mixture, then cover with the other half of the fish by putting the part with the skin facing upwards.
Cover with aluminum foil and bake at 180 degrees for 45-50 minutes or until the flesh of the sea bass will be very tender.
Serve immediately.
Ingredients and dosing for 4 persons
- 1 bass 2000 g
- 2 cloves of garlic
- 2 tablespoons of lime juice (or lemon juice)
- 1 chopped onion
- 1 green pepper seeds and chopped private
- 2 tablespoons of butter
- 2 peeled and chopped
- 200 g of crabmeat chopped
- 1/2 cup of white wine
- Salt
- Pepper