1 tablespoon garlic, minced 2 cups flour 1 tablespoon Coriander, dry ground 1 kg fish fillet Crystal sunflower oil 1/2 tablespoon cumin 5 tablets unrelated, large chopped 1 teaspoon spices 1/2 cup corn oil Salt and pepper 2 cups tomato juice
Preparation
Wash the fish well. Put a half tablespoon of garlic and half a tablespoon Corianderand cumin, salt and pepper. Leave for 30 minutes. Place the flour in the bowl when eating fish fillets until well covered. Fries in oil until it is golden brown. Lift and leave aside. Heat 2-1 cup of oil in the pan on medium fire and turn the onion until it whistles. Add the remaining quantity of the garlic and coriander were fried so that the color of golden brown onions. Add the tomato juice and a glass of water and spices, salt and pepper. Reduce the fire and leave for 5-7 minutes in order to intensify the mixture. Trays not of metal in the paste, add half the onion mixture and the amount distributed in the trays. Ers elephant fish and cover with half the amount of other onion mixture. Protects the oven to medium temperature (190 C). Enter the oven trays
1/4 cup black olives, core removed and the half-section Salt and pepper 2 tablespoon garlic, minced fine 1-2 cup Lemon juice 2 tablespoon corn oil 1 green pepper, chopped large 1 kg fish filet 2 medium onions
Preparation
Wash the fish well. Put fish in the oven trays and placed with the lemon juice, salt and pepper and leave for one hour. Cut onions into segments and then cut each slice in half. Heat oil in a cup is attached to a medium flame. Add the onions and peppers and garlic and turn for two minutes. Add 1/4 cup water and tomato juice and olive leaves to boiling. Pour sauce to cover the fish in the trays. Placed in the oven at medium heat for 30-35 minutes until the fish mature. Immediately.
1 cup chicken sauce Salt and pepper 1 cup flour 1-2 cup green olives, core removed and the half-section 1-4 cup Lemon juice 1 tablespoon butter 1 teaspoon cumin 1 tablespoon vinegar 8 pieces of fish filet 1 tablespoon flour 1 tablespoon starch 2 generous large spoon 2 teaspoon crushed garlic
Preparation
Wash the fish well. Mixed with lemon, garlic, cumin, salt and pepper and leave for 15 minutes. Confused cup flour with the starch in the dish and eating the fish fillets. Heat oil on high fire in a medium cup. Sautes fish in oil on both sides until it is golden color. Cleared on paper to absorb excess oil. Fish kept warm. Dissolved butter in a small bowl. Add a large spoonful of flour and turn to become a golden color. Lifted from the fire and then add a decent variability. Add the vinegar, and Gravy and the volatility of the mixture until smooth. Returned to the fire and left to boil. Add the olive leaves on a medium fire for two minutes. Ers fish on a plate and cover to provide a flat by sauce
Ingredients
