Description
For the French, cooking is an art and the cook is a poet. The process of cooking for them is just as important as the ability to maintain a conversation. The French know how to give the simple dish with a special, peculiar only to them the grace... Being once in France, be sure to try the trout in sweet pepper...
Ingredients
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300 g
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2 Tbsp
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3 piece
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2 piece
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6 piece
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Cooking
Wash peppers, cut lengthwise into 2 parts and remove the seeds.
Lay a foil baking dish and put into it our peppers
One lemon cut in thin slices
From the second lemon to remove the zest and squeeze the juice.
Lemon juice mix with salt, sugar, pepper and olive oil
Grate the peppers the sauce. Trout fillet cut into 6 thin slices and put in the peppers pumps. Cover with the sauce.
Spread on top of lemon and shrimp. Cover with foil and send in the oven for 30 minutes.
Serve with toasted baguette slices, and sprinkle the fish with capers.
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