Fish Fillet au Gratin

Season the fish fillets with lemon juice, salt, black pepper, and crushed garlic

Dip them in wheat flour, beaten eggs, and fry them in hot oil on both sides until golden brown

Shell and rinse the mussels

Fry them in oil with onion, garlic, salt, black pepper, tomatoes, bay leaves, thyme, and cebolinha until cooked and sauce thickens

Add a little water and let it simmer until the sauce thickens

Simmer the sauce and combine it with the mussels

Drain the water from the peas and sauté them in butter for a moment

Arrange the mashed potatoes in the center of the platter

Make a cavity in the center with a spoon and add the peas

Place the fish fillets around the peas

Arrange the mussels on top and drizzle with sauce

Garnish the platter with tomato slices and lemon wedges