The gallo fish with capers, tomatoes, and lemon is a perfect combination of fresh and tangy flavors. You can substitute the saffron for rice seasoning and the capers for pickles. An elegant and easy-to-make dish that will surely impress your guests. Enjoy this delicious recipe.
An exquisite blend of flavors that highlights the freshness of the gallo fish with the acidity of the lemon, the salty touch of the capers, and the sweetness of the tomatoes.
A dish that invites you to enjoy the harmony of the ingredients.
A preparation that nourishes not only the body but also the soul with each bite full of flavor and texture.
Gallo fish with capers, tomatoes, and lemon
Ingredients
1 kilogram of Gallo fish fillets (4-5 fillets)
30 grams of Capers (1 tablespoon)
160 grams of Butter
300 grams of Fresh pear tomatoes (4 medium)
1 Lemon
Salt, pepper, and chopped fresh parsley
Pilaf rice:
240 grams of Rice (1 cup)
500 milliliters of Vegetable broth (2¼ cups)
½ Saffron capsule
100 grams of Onion (1 small)
50 milliliters of Oil (2 tablespoons)
Preparation
Step 1 : Cut the fillets into two or three pieces and season with salt and pepper.
Step 2 : Peel the tomatoes by immersing them in boiling water for 10 seconds, then cool them in ice water, cut into quarters, remove the seeds, and dice into small cubes.
Step 3 : Peel the lemons carefully, remove the segments, and chop into small pieces.
Step 4 : Cook the fillets in a hot skillet with half of the butter, browning them on both sides.
Step 5 : Once cooked, remove from the skillet and keep warm.
Step 6 : In the same skillet, add the remaining butter to the cooking base of the fish.
Step 7 : Add the tomatoes, lemon, and capers, season to taste, and add the chopped parsley.
Step 8 : Pour this sauce over the fish and serve accompanied by the pilaf rice.
Step 9 : To prepare the pilaf rice, sauté the onion in oil in a saucepan.
Step 10 : Add the rice and let it absorb and brown slightly.
Step 11 : Add the hot vegetable broth and saffron, mix well, and cook covered in the oven for about 20 to 25 minutes.
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