Barquinho fillet fish

Barquinho fillet fish

ingredients:

6 to 8 fish filets; sole, hake, sea bass or fish you prefer
1 teaspoon (tsp) salt
Other Ingredients:
100 g. clean spinach leaves and raw
Plain yogurt 1 cup (200 ml)
½ cup cow's milk
1 teaspoon (tsp) fresh ginger, grated
1 tablespoon (coffee) salt
1 tablespoon (soup) or the like capers or cardamom
2 tablespoons (soup) shallow cream cheese
2 tablespoons (soup) shallow breadcrumbs
1 pinch or pepper sauce
Way of preparing:
Season the fish with salt only. Reserve.
Blend the spinach leaves, yogurt, cottage cheese, milk pepper to ginger, salt.
In a non-stick pan over medium heat bring the mixture to a blender, until it boils. Allow to cool.
Cut several square of foil or waxed paper, according to the number of files.
Place the files on the sheets of foil, cover with the reserved sauce, distribute some capers, sprinkle on top with breadcrumbs.
Close well to cook papillotes.
If not using capers substitute a cardamom pod or seed them.
Put in hot water you can take the seeds.
The cooking of the fish takes place almost without losing moisture and flavor.
Make several boats, if the files are too thin, place two on each boat.
Take a hot oven 180 ° C for a maximum of 15 'minutes.
Place two dishes a bottom and the other shallow.
To serve hot.
Each person opens his boat and goes to another shallow dish.
Serve with rice Greek (with vegetables)
Accompany palm salad canned drained and rinsed, cut into slices with tomato slices, onion, black olives and large.
If you can serve with whole boiled potatoes with olive oil and parsley, or new potatoes, sliced ​​carrot cross and bouquets of broccoli or cauliflower.
Note:
Never put garlic in the fish, which takes away the taste of him.
Never use lemon to flavor the fish dehydrates.
Lemon is placed before serving after the cooked fish.