Pescado empapelado con papas -3

Hey everyone, it is John, welcome to our recipe page. Today, we're going to make a special dish, Pescado empapelado con papas -3. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pescado empapelado con papas -3, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pescado empapelado con papas -3 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pescado empapelado con papas -3 is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pescado empapelado con papas -3 estimated approx 20 minutos.

To get started with this particular recipe, we have to prepare a few components. You can have Pescado empapelado con papas -3 using 11 ingredients and 3 steps. Here is how you can achieve that.

Me encanta cocinar al vapor, porque es la forma de cocimiento más rápida y además la comida se cocina en su propio jugo, este pescado sale muy bueno.
#CocinaSana

Ingredients and spices that need to be Get to make Pescado empapelado con papas -3:

1. 2 pedazos papel aluminio
2. 2 filetes pescado
3. 1 papa
4. aceite oliva
5. al gusto sal
6. al gusto pimienta
7. albahaca
8. perejil
9. 1 diente ajo
10. rebanada cebolla
11. vino blanco

Instructions to make to make Pescado empapelado con papas -3

1. Para prepararlo:
   Se cortan tantos cuadros de papel de aluminio como filetes de pescado se vayan a hacer.
   Cocemos una papa por cada dos filetes, la pelamos y la rebanamos, se le pone un poco de aceite de oliva, sal y pimienta y la repartimos sobre el papel de aluminio.
2. Encima de las papas se coloca un filete de pescado, se le pone sal, ajo picado, unas rebanadas de cebolla, perejil picado, un poco de albahaca espolvoreada por encima, un chorrito de vino blanco y un chorrito de aceite de oliva.
3. Se cierran cada uno de tal forma que no se salgan los jugos y se ponen en la vaporera o bien se hornean en una charola de horno durante unos 15 minutos.

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