For the sauce: 2 soup spoons of olive oil
4 soup spoons of tomato puree
2 cloves of garlic, crushed
1/2 cup of small Paris mushrooms (80g)
4 soup spoons of green almonds in brine
1/2 soup spoon of chopped coriander
1 tablespoon of salt
600g of bass fillets cut into 3cm cubes
1/2 soup spoon of chopped coriander (for dusting)
For the sauce: 2 soup spoons of olive oil
4 soup spoons of tomato puree
2 cloves of garlic, crushed
1/2 cup of small Paris mushrooms (80g)
4 soup spoons of green almonds in brine
1/2 soup spoon of chopped coriander
1 tablespoon of salt
600g of bass fillets cut into 3cm cubes
1/2 soup spoon of chopped coriander (for dusting)
Prepare the sauce: in a medium bowl, combine all the ingredients
Cover and microwave on high for 6 minutes
Add the bass fillets and stir
Cover again and microwave on high for another 4 minutes
Dust with coriander and serve
183 calories per serving
