Chop very thin onions and grate the lemons. Boil together in a saucepan with water about 5 minutes.
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| Ingredients to monitor lemon: |
| 1200 gr of vessel 1500 gr of onion 4 lemons 4 tablespoons of liquid cream 150 gr of butter perejil chopped 1 red pepper 1 green pepper 5 tablespoons of oil 2 tablespoons of butter 5 gr of pepper pepper pepper pepper pepper |
Ingredients to monitor lemon:
2. drain.
3. Wash and stand up the peppers, cut them in half and in strips of the same size.
4. Cut the rapped in transverse scalopes as if it were salmon, salt and pepper and extend them in a flat source, cover with aluminum foil and put them in the fridge.
5. Put 2 tablespoons of butter and 5 oil in a casserole.
6. Say peppers for 5 minutes, incorporate the drained onions and lemon, salt and pepper and add pepper and parsley grains.
7. Topar with enmantequillado aluminum foil and take to the fire leaving it for about 10 minutes.
8. Put the fish on onions and peppers and cook about 10 more minutes.
9. In a pan, put the juice of 2 lemons, the cream and salt and pepper.
10. Serve fish on onion and peppers and NAPAR with lemon sauce.
11. can be accompanied with steamed potatoes.
12. For 6 people.
