Baked fish with Mala Peruviana and vegetables
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“It is a recipe that we adapt to whatever ingredients we have and to whatever quantity we have.”
Ingredients
- Salmon fillets, perch, tongue, etc.
- Mala Peruviana (1 bottle / 4 people)
- Vegetables cut into chunks (zucchini, eggplant, broccoli etc)
- Tomato slices as many as the fillets
- Aromatic (tarragon, chives, dill, parsley, etc.
- Olive oil
- Salt Pepper
Baked fish with Mala Peruviana and vegetables preparation
We put our fillets in a pyrex. Separately in a bowl, cut our vegetables and spices, season with salt and pepper and pour over with Mala Peruviana. Mix well and pour the mixture around the fish fillets. Cover the fillets with the tomato slices.
Sprinkle with olive oil to go everywhere and cover the pyrex with foil. Bake in the oven for about 1 hour at 190 degrees. Serve with pyrex after garnishing with bouquets of dill.
