2 tablespoons of lemon juice
2 tablespoons of olive oil
4 sweetheart fish (520 g)
2 medium tomatoes cut into wedges
1 cup of natural yogurt
Salt to taste
To sprinkle
1 tablespoon of chopped parsley
2 tablespoons of lemon juice
2 tablespoons of olive oil
4 sweetheart fish (520 g)
2 medium tomatoes cut into wedges
1 cup of natural yogurt
Salt to taste
To sprinkle
1 tablespoon of chopped parsley
Season the fillets with salt and lemon juice
In a medium skillet, heat the olive oil and add the fish
Cook at high heat for 3 minutes
Flip the fish, reduce heat, cover, and cook for an additional 3 minutes or until the fish flakes apart when pierced with a fork
In the same skillet, add the yogurt, cover again, and let it warm through
Remove from heat
Distribute the fillets among plates
To the side, arrange some tomato wedges
Drizzle with yogurt sauce
Sprinkle with parsley and serve immediately.
