4 fillets of fish (300 g)
1/2 teaspoon of salt
1 tablespoon of black pepper
1 tablespoon of lime juice
1 small onion finely chopped (70 g)
1/4 cup of olive oil
6 slices of bread without crust (from a baguette)
1 medium-sized carrot grated (120 g)
2 tablespoons of chopped fresh cilantro or parsley to sprinkle
4 fillets of fish (300 g)
1/2 teaspoon of salt
1 tablespoon of black pepper
1 tablespoon of lime juice
1 small onion finely chopped (70 g)
1/4 cup of olive oil
6 slices of bread without crust (from a baguette)
1 medium-sized carrot grated (120 g)
2 tablespoons of chopped fresh cilantro or parsley to sprinkle
Preheat the oven to 200°C (hot)
No processor, blend the fish with salt, black pepper, lime juice, and onion
Transfer to a pan, add the olive oil, and cook over medium heat, stirring occasionally, until the mixture thickens slightly
Remove from heat and reserve
Place the bread slices in a baking dish and bake in the oven until golden brown
Transfer them to a serving tray, and top each toast with a bit of grated carrot and the fish mixture
Sprinkle with chopped cilantro or parsley and serve hot.
