Filé de Pescada à Lagareiro com Batatas ao Murro - Minha Cozinha Amarela

pescada fillets

🥗Healthier: cod fillets

💰Cheaper: hake fillets

Hake is often more affordable and still offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for frying.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth can add flavor without alcohol.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes are often less expensive and can be diced.

Welcome to the kitchen and introduce the dish, Filé de Pescada à Lagareiro.

Season the pescada fillets with salt and black pepper on both sides, avoiding lemon to keep the fish dry for grilling.

Prepare small potatoes by washing them well and cooking them in salted water until tender enough to pierce with a fork.

Heat olive oil in a skillet and sauté sliced garlic until lightly golden, being careful not to burn it.

Add raw broccoli florets to the skillet with a little salt and sauté for about 2-3 minutes until tender.

Remove the broccoli from the skillet and set aside, leaving the flavored oil behind.

In the same skillet, add more olive oil and sliced garlic, frying until golden and fragrant, then remove and set aside to drain on paper.

Once the potatoes are cooked, gently smash each one with a light tap to flatten them slightly.

Fry the smashed potatoes in the hot garlic-infused olive oil until golden brown on both sides, then transfer to a serving dish.

Sauté three sliced onions in the remaining oil until golden brown, adding a pinch of salt to enhance flavor.

Heat a non-stick skillet with olive oil and grill the seasoned pescada fillets for about 2 minutes on each side until golden.

Assemble the dish by layering the fried potatoes, grilled fish, sautéed onions, and broccoli, garnishing with fried garlic and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens