20.05.2020
3
Recipe information
Cooking:
50 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
156.22
Carbohydrates:
14.31
Fats:
10.03
Squirrels:
2.87
Water:
131.03
Baked stingray with Jerusalem artichoke and mushrooms
views
: 6
date: 21.05.2020
Skewers of carp
views
: 5
date: 21.05.2020
Tilapia in batter with parmesan
views
: 6
date: 21.05.2020
Zucchini puree soup
views
: 10
date: 20.05.2020
Salmon Medallions
views
: 4
date: 20.05.2020
Salmon chowder
views
: 12
date: 21.05.2020
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Flounder | 2 PC. |
| 2. | Bulb onions | 150 Column |
| 3. | Lemon | 1/2 PC. |
| 4. | Olive oil | 10 Ml |
| 5. | Black pepper | taste |
| 6. | Salt | taste |
Cooking
1. Stage
Clean and rinse the flounder. Cut the onion into large rings. Cut the lemon into circles as well.
2. Stage
Onion put the onion, lemon on top and pour olive oil.
3. Stage
Put the fish, salt and pepper to taste. Cover with foil and bake at 190 degrees 40 minutes.
4. Stage
Fish is ready, serve with onions.
5. Stage
Bon Appetit!!!
Baked stingray with Jerusalem artichoke and mushrooms
views
: 6
date: 21.05.2020
Skewers of carp
views
: 5
date: 21.05.2020
Tilapia in batter with parmesan
views
: 6
date: 21.05.2020
Zucchini puree soup
views
: 10
date: 20.05.2020
Salmon Medallions
views
: 4
date: 20.05.2020
Salmon chowder
views
: 12
date: 21.05.2020