Fish with garlic and coconut oil
With vegetables
Delicious and healthy fish recipe with coconut oil and Fleur de Sel, accompanied with baked vegetables
Servings and Times
lngredients
5 fillets of sea bass
5 cloves garlic (filleted)
2 tablespoons coconut oil extravirgen PrimerSol
Flower of salt First Sun to taste
Pepper to taste
Paprika to taste
5 Saladet tomatoes split in half
5 Japanese squashes halved
10 cambray onions
Chopped parsley
Preparation
Season the fillets with Flor de Sal PrimerSol, pepper and paprika.
Heat a pan and add the extra virgin coconut oil PrimerSol, brown the sliced ​​garlic, remove the garlic and gurdar in a separate dish.
In the same oil brown the fillets of fescado on one side and on the other, until they are cooked. Remove the fillets and place the garlic flakes already golden.
Put in a refractory the halves of tomato and Japanese squash and cambray sasonar onions with Flor de Sal PrimerSol, pepper and paprika, a few drops of lemon and chopped parsley. Add a potion of extra virgin coconut oil PrimerSol on top and place in the oven for 30 minutes at 180 degrees.
Serve with vegetables.
