Pargo Asado Con Salsa Esmeralda

Baked Sea Bream with Green Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 2 teaspoons salt
  • ¼ teaspoon freshly ground pepper
  • 4 cloves


Mix together the salt, pepper, garlic, orégano, cumin and lime juice and rub into the fish inside and out. Set aside for half an hour. Butter an oven-proof dish large enough to hold the fish comfortably. Arrange the potatoes on the bottom of the dish, place the fish on top, pouring the marinade over the fish. Pour the oil over fish and potatoes. Cook in a