1 kg of fish fillet
salt and pepper to taste
2 grated carrots
3 stalks of chopped fresh parsley (apio)
6 green onions, chopped
1 tablespoon of chopped fresh parsley
60 g of butter or margarine
1 tablespoon of lemon juice
1 kg of fish fillet
salt and pepper to taste
2 grated carrots
3 stalks of chopped fresh parsley (apio)
6 green onions, chopped
1 tablespoon of chopped fresh parsley
60 g of butter or margarine
1 tablespoon of lemon juice
Preheat the oven
Arrange the fish fillets in a refractory dish greased with butter
Season to taste with salt and pepper
Cover the fish with the chopped vegetables
Dot the top with bits of butter
Sprinkle with lemon juice
Cover the dish or wrap with aluminum foil; bake for 30 minutes
Serve hot, garnished with fresh parsley.
