1 Namorado fillet (220g)
Salt and black pepper to taste
3 tablespoons olive oil
6 cherry tomatoes
6 Paris mushrooms, sliced in half
Fresh thyme for garnish
Potato chips for serving
1 Namorado fillet (220g)
Salt and black pepper to taste
3 tablespoons olive oil
6 cherry tomatoes
6 Paris mushrooms, sliced in half
Fresh thyme for garnish
Potato chips for serving
Season the fish with salt and black pepper, place it in a skillet and drizzle with olive oil
Add the cherry tomatoes and mushrooms, cover, and cook for 10 minutes or until the fish flakes apart
Arrange on a plate, garnish with thyme, and serve with potato chips
This recipe pairs well with beer
For dessert, a store-bought quindim is perfect.
