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Linda Askenazi

Recipes: 3

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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 piece of white fish fillet (loin); 1 bunch of parsley chopped; 1 clove of garlic; 3 pieces of lemon juice; 3 spoonfuls of lemon-pepper seasoning; Salt to taste; 3 spoonfuls of Mayonnaise for the sauce; bouillon powder and salt to taste, for the sauce; 1/3 of Cup of Water for the sauce

1 h 20 min

Easy

4.67

3 comments

Linda Askenazi

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To print

Light and delicious fish with parsley that everyone will like.

Ingredients

6 servings

Select all ingredients

1 piece of white fish fillet (loin)
1 bunch of parsley chopped
1 clove of garlic
3 pieces of lemon juice
3 spoonfuls of lemon-pepper seasoning
Salt to taste
3 spoonfuls of Mayonnaise for the sauce
bouillon powder and salt to taste, for the sauce
1/3 of Cup of 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.

Print recipe for:

Fish with Parsley

Nutritional information

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

Calories

53.6

kcal

2.7%

Carbohydrates

0.0

0.0%

Proteins

0.0

0.0%

Lipids

5.9

9.1%

Fiber

0.0

0.0%

Sugar

0.0

0.0%

Cholesterol

2.7

0.9%

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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.