6 fillets of favourite fish (1 kg)
1/4 cup of freshly squeezed lemon juice (60 ml)
1 tablespoon of salt
1 pinch of black pepper
1/4 cup of blanched almonds, toasted (40 g)
1/4 cup of roasted cashews (40 g)
1 1/3 cups of water (320 ml)
1 large onion, cut into chunks (150 g)
1 green bell pepper, sliced
2 1/2 tablespoons of grated ginger, chopped (120 g)
6 sprigs of fresh thyme
1 tablespoon of earthy oregano
1/4 cup of olive oil (60 ml)
6 fillets of favourite fish (1 kg)
1/4 cup of freshly squeezed lemon juice (60 ml)
1 tablespoon of salt
1 pinch of black pepper
1/4 cup of blanched almonds, toasted (40 g)
1/4 cup of roasted cashews (40 g)
1 1/3 cups of water (320 ml)
1 large onion, cut into chunks (150 g)
1 green bell pepper, sliced
2 1/2 tablespoons of grated ginger, chopped (120 g)
6 sprigs of fresh thyme
1 tablespoon of earthy oregano
1/4 cup of olive oil (60 ml)
In a large bowl, season the fish with lemon juice, salt, and black pepper. Reserve
In a food processor or blender, puree the remaining ingredients except for the olive oil until smooth
Heat the olive oil in a large skillet over high heat
Add the mixture of almonds and cashews, reduce heat to medium, and stir constantly for 3 minutes
Add the fillets and coat them well with the mixture
Cover and cook over low heat, stirring occasionally and adding a little water if necessary, until each piece flakes easily with a fork (about 15 minutes)
Transfer to a serving dish and serve immediately
421 calories per serving
