Half a kilogram of mango
One tablespoon of oil
One medium onion, finely chopped (90 g)
Salt to taste
One-half cup of water
One-third cup of lime juice
Three tablespoons of cream or natural yogurt
One green bell pepper, seeded and chopped
Six cod fillets (1 kg)
Salt to taste
Three green scallions, cut into pieces
Half a kilogram of mango
One tablespoon of oil
One medium onion, finely chopped (90 g)
Salt to taste
One-half cup of water
One-third cup of lime juice
Three tablespoons of cream or natural yogurt
One green bell pepper, seeded and chopped
Six cod fillets (1 kg)
Salt to taste
Three green scallions, cut into pieces
Peel the mango, remove the seeds, and cut it into approximately 2 cm pieces
Heat the oil in a large skillet
Add the mango, onion, and salt to taste
Cook for 7 minutes, stirring frequently, then add the water and lime juice
Let it simmer
Reduce heat and cook slowly, partially covered, for 10 minutes
Blend the mango mixture in a liquidizer or processor
Heat the cream and green bell pepper in a skillet for 3 minutes
Add the mango puree to the sauce, stirring well over low heat
Season the cod fillets with salt and the remaining lime juice
Place in an oiled baking dish and bake at 200°C for about 25 minutes
Serve on a platter with the mango puree and garnish with green scallion
Dish out into 6 portions
If desired, garnish with mango slices.
