Fish
2 lover's fish fillets
Salt to taste
4 tablespoons of lime juice
3 tablespoons of olive oil
3 cloves of garlic, minced
1 handful of parsley (only the leaves)
2 cups of coconut milk
1/2 tablespoon of grated ginger
1/2 cup of toasted and chopped cashews
1/2 cup of toasted and chopped almonds
Sweet Potato with Manjericão
4 tablespoons of olive oil
1 medium-sized eggplant, cut into 2 cm cubes
2 cooked sweet potatoes, sliced
2 red sweet potatoes, cooked and sliced
1/3 cup of parsley leaves
Fish
2 lover's fish fillets
Salt to taste
4 tablespoons of lime juice
3 tablespoons of olive oil
3 cloves of garlic, minced
1 handful of parsley (only the leaves)
2 cups of coconut milk
1/2 tablespoon of grated ginger
1/2 cup of toasted and chopped cashews
1/2 cup of toasted and chopped almonds
Sweet Potato with Manjericão
4 tablespoons of olive oil
1 medium-sized eggplant, cut into 2 cm cubes
2 cooked sweet potatoes, sliced
2 red sweet potatoes, cooked and sliced
1/3 cup of parsley leaves
Fish
1
Preheat the oven to 200ºC
Season the fish with salt and lime juice
Place one fillet in a baking dish
2
In a pan, heat the olive oil and garlic until it starts to brown
Then add the parsley and cook for two minutes, stirring occasionally
Add the cooked parsley mixture on top of one fish fillet, followed by the other
Baste with coconut milk mixed with ginger
Check the seasoning and adjust if necessary
3
Cover with aluminum foil and bake for 45 minutes or until the fish is tender
If the sauce dries out before then, add a little more coconut milk
Then place it in a baking dish and cover again
Mix together the toasted cashews and almonds, and spread over the fish
Batata-doce com manjericão
Heat the olive oil until hot
Add the eggplant and close the lid
Cook, stirring occasionally, until the eggplant is tender
Add the two types of sweet potatoes, parsley leaves, and stir well to combine
Then heat through thoroughly
Season with salt and serve with the fish.
