Pargo Casserole Recipe

Preparation

Cut the fish in 1½ inch slices. Season with salt and pass through flour.

Heat the olive oil in a pan and add the fish and sear well.

Add the garlic cloves and mushrooms. Sauté for 2 minutes.

Grate the yolk boiled eggs and mix the sherry and broth. Pour the mix into the pan, cover and let it cook in low temperature for 15 minutes.

Add the peas, heat and sprinkle with minced parsley.

Serve with roasted bell peppers.

Ingredients

1 kg pargo fish

Salt

Flour

4 tbspn olive oil

4 minced garlic cloves

200 gr sliced mushrooms

4 hardboiled egg yolks

¾ cup sherry

¾ cup broth

1 can peas

Minced parsley

Roasted bell peppers