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Swordfish with sherry

  • March 29, 2018
  • 11
  • 151

meats

Easy dishes | Swordfish with sherry

Easy dishes | Swordfish with sherryPortions 4 servings Preparation Time There are no details Cooking Time There are no detailsIngredients 4 swordfish fillets 1 lemon For the sauce 1 medium pearl onion 2 small potatoes 2 garden carrots 1 small leek onion 2 Mature tomatoes 1/2 cup of Sherry Olive oil 4 hard quail eggs 1 cup of water Salt and pepper Preparation Wash and dry the fillets of the fish, salt and pepper with the lemon juice. Bring a frying pan to a boil and heat the oil, fry the onion, the finely chopped leek, the carrots and the potatoes cut into cubes , refried until golden brown Add the chopped tomatoes without skin and without seeds. Add the sherry and the water. Let cook for 15 minutes over medium heat. Remove from heat and reduce the puree preparation. Arrange the fish fillets in a greased pirex, cover with the vegetable puree and bring to a preheated oven at medium temperature (180 ° C – 350 ° F) for 30 minutes. Serve with boiled eggs and steamed vegetables. Recetas Recomendadas

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