Any fish (snapper, catfish, or other firm-fleshed white fish), scaled and well rinsed with lemon. Season with salt. Place it in a baking dish, previously brushed with oil or butter.
For the sauce:
1 medium onion
3 large tomatoes
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped green onions
4 sprigs of chopped chives
1 clove of garlic crushed with black pepper
2 tablespoons of red wine vinegar (30 ml)
1/2 cup of olive oil
1 tablespoon of tomato paste
For the cream:
1 cup of milk
3 egg yolks
4 tablespoons of all-purpose flour
1 cup of coconut milk
1 tablespoon of butter
1 pinch of salt
Any fish (snapper, catfish, or other firm-fleshed white fish), scaled and well rinsed with lemon. Season with salt. Place it in a baking dish, previously brushed with oil or butter.
For the sauce:
1 medium onion
3 large tomatoes
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped green onions
4 sprigs of chopped chives
1 clove of garlic crushed with black pepper
2 tablespoons of red wine vinegar (30 ml)
1/2 cup of olive oil
1 tablespoon of tomato paste
For the cream:
1 cup of milk
3 egg yolks
4 tablespoons of all-purpose flour
1 cup of coconut milk
1 tablespoon of butter
1 pinch of salt
Saute everything in a pan for about 5 minutes
Add half a cup of boiling water to the sauce and pour it over the fish
Put it in a slow oven (350°F) and baste with the sauce from time to time
Increase the temperature to 400°F
To bake, it takes about an hour or so
In this same recipe, if you want, add the cream: Heat everything gently and let it thicken
Add a little of the sauce from the baking dish
Cover the fish and put it back in the oven, sprinkled with grated cheese, to brown
Leave it for about 8 minutes.
