1 kilogram of fish fillets
Salt and black pepper to taste
Juice from 1 lime
2 tablespoons of extra virgin olive oil
1 tablespoon of mostarda.
Sauce
2 tablespoons of extra virgin olive oil
1 finely chopped onion
2 cloves of garlic, minced
500 grams of palm cream picado
2 cups of whole milk
1 tablespoon of cornstarch
1 tablespoon of ground nutmeg
1 tablespoon of tomato paste
Salt to taste
2 tablespoons of heavy cream
2 tablespoons of chopped fresh parsley
1 kilogram of fish fillets
Salt and black pepper to taste
Juice from 1 lime
2 tablespoons of extra virgin olive oil
1 tablespoon of mostarda.
Sauce
2 tablespoons of extra virgin olive oil
1 finely chopped onion
2 cloves of garlic, minced
500 grams of palm cream picado
2 cups of whole milk
1 tablespoon of cornstarch
1 tablespoon of ground nutmeg
1 tablespoon of tomato paste
Salt to taste
2 tablespoons of heavy cream
2 tablespoons of chopped fresh parsley
Mix the salt, black pepper, lime juice, oil, and mostarda
Coat the fish fillets with this mixture
Let them sit for 1 hour to absorb the flavors
Bake in a medium oven for 20 minutes
In a pan, thicken the milk with cornstarch over low heat
Sauté the garlic and onion in oil
Add the palm cream, thickened milk, nutmeg, tomato paste, and salt
Let it simmer
Join the heavy cream, mix well, and remove from heat
Place the fish fillets on a serving dish, sprinkle with parsley, and serve with the palm cream sauce
