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Linda Askenazi

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Linda Askenazi

Fish with Parsley

Name: Fish with Parsley
Prep time: 80 min
Cook time: 80 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 white fish fillet, (loin); 1 bunch parsley, chopped; 1 clove garlic; 3 lemon juice; 3 tablespoons lemon-pepper seasoning; salt, to taste; 3 tablespoons mayonnaise, for the sauce; bouillon powder, and salt to taste, for the sauce; 1/3 cups Water, for the sauce

1h 20 mins

Low

4.6666666666667

3 comments

Linda Askenazi

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Light and delicious fish with parsley that everyone will like.

Learn more about Linda Askenazi

Ingredients

6 portions

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1 white fish fillet, (loin)
1 bunch parsley, chopped
1 clove garlic
3 lemon juice
3 tablespoons lemon-pepper seasoning
salt, to taste
3 tablespoons mayonnaise, for the sauce
bouillon powder, and salt to taste, for the sauce
1/3 cups Water, for the sauce

Preparation

Fry the parsley with the garlic until browned.

Season the fish tenderloin with Lemon Pepper.

Arrange the fish in a refractory.

Add the lemon juice.

Mix the ingredients for the sauce and bathe the tenderloin with it.

Sprinkle the parsley with garlic on the back.

Bake for 45 minutes at 190 degrees.

PRESENTATION

Serve in an extended dish and garnish with sliced lemon and chopped parsley.

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Fish with Parsley

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

Rate this tip

Ratings (3)

Jeannette Gonzàlez

01/09/2018 12:33:35

Facil y rico!!

Martha Elena Franco Vargas

07/03/2014 15:11:24

RICOOO...!!! TODO LO QUE TIENE QUE VER CON PESCADO, MUMMM!!!, ESO ES LO MÍO.

Ricardo Aguilar Pomar

07/03/2014 11:11:27

¡Rico! Esta receta suena muy dietètica, fàcil y sabrosa. Una excelente combinaciòn. ¿tendràn algunas recetas de pillpo? En Yucatàn somos productores y exportadores internacionales del pulpo "Octopus maya", endèmico en la regiòn peninsular, pero no tenemos muchas opciones para prepararlo, mas que en escabeche o en su tinta, ambos deliciosos, pero ha de haber otas maneras no menos ricas de guisarlo. Estoy seguro de que Uds. las tienen. Gracias.