FISH FILLETS WITH PARSLEY HOT SAUCE

In the language of ancient Perú yanuq meant hearth, home...

FISH FILLETS WITH PARSLEY HOT SAUCE

Ingredients :

4 fish fillets

½ onion, cut in thin slices

10 oz (280 g) plain yogurt

2 teaspoons Dijon mustard

2 tablespoons ají amarillo fresco / fresh yellow aji (chili) deveined and f

4 teaspoons lemon juice

4 tablespoons parsley, finely chopped

Salt

Pepper

Preparation:

Season fillets, cover them with a slice of onion and poach them until cooked, for 10 minutes approximately.

Combine yogurt, mustard, ají (chili) and lemon juice in a bowl. Heat over boiling water. Mixture must not boil. Season to taste. Add parsley.

Once fish is cooked, remove onion.

Cover fillets with yogurt and mustard sauce. Serve hot.

How to fillet, skin and debone fish

4 servings

145 calories per serving