6
6
piece
red bell pepper
200
200
gr.
skinless tomatoes
60
60
gr.
almond
1
1
piece
fish fillet
60
60
ml.
olive oil
40
40
ml.
white balsamic vinegar
1
1
clove
garlic
20
20
gr.
parsley
Red pepper flakes to taste
Oregano to taste
Lemon zest to taste
Salt to taste
Remove seeds from bell peppers and bake at 180 degrees for 15-20 minutes.
Remove from oven, place in bowl, cover with plastic and let it cool.
Remove the skin, place in a blender along with lemon zest, almonds, olive oil, and garlic. Whisk everything.
Mesh the tomatoes. Mix with bell pepper mixture and season with seasonings.
Sprinkle fillet with oregano and salt. Fry on a pan.
How To Serve
Place fillet in every bowl. Pour with bit of soup and sprinkle with finely chopped greens.
Click if you already have prepared
29 
26 
30-60 Min
Easy
0-200 Kcal
