1.5 kg of ripe tomatoes, peeled and seeded, cut into large strips
3 tablespoons of parsley
1.2 kg of fish fillet (fish or vermello), cut into 2cm pieces
12 cherry tomatoes
3 small cloves of garlic, mashed
3 sprigs of thyme
3 zucchinis, sliced into thin strips lengthwise
3 yellow and 3 red peppers, peeled, cut into 2cm strips
3/4 cup of olive oil
Lime juice from 3 limes
Salt and black pepper to taste
1.5 kg of ripe tomatoes, peeled and seeded, cut into large strips
3 tablespoons of parsley
1.2 kg of fish fillet (fish or vermello), cut into 2cm pieces
12 cherry tomatoes
3 small cloves of garlic, mashed
3 sprigs of thyme
3 zucchinis, sliced into thin strips lengthwise
3 yellow and 3 red peppers, peeled, cut into 2cm strips
3/4 cup of olive oil
Lime juice from 3 limes
Salt and black pepper to taste
Preheat the oven to 100°C
Place the tomatoes cut into strips in a baking dish, sprinkle with salt and parsley
Bake for 2 hours or until dry. Reserve
In a refrigerator, combine the fish, cherry tomatoes, garlic, thyme, and season with salt and pepper
Drizzle with olive oil and bake at 250°C for 12 minutes or until cooked through
Heat a pan over medium heat
Add the zucchini slices, brush with olive oil, and cook on both sides
Place them in a bowl with the reserved peppers and tomatoes
Place the fish in a baking dish, drizzle with olive oil, lime juice, salt, and pepper
Serve warm.
