Pescado a la jardinera ©

Name: Pescado a la jardinera ©
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 potato; 4 fish fillets (such as red snapper, sea bass, porgy, dorade, tilapia, etc.); 1 lemon; Salt and pepper; 2 tomatoes; 1/4 onion; 1 tablespoon cornstarch (Maizena); 1 garlic clove; 1 tablespoon ketchup; 1/2 cup white wine (120 ml); 1 bay leaf; 2 tablespoons olive oil; 4 tablespoons all-purpose flour; 1/2 cup frozen peas (75 grams)

Mercedes Cossío @RecetasMercedes

México

It turns out fantastic!

Mercedes Cossío @RecetasMercedes

México

It turns out fantastic!

Saved

Ingredients

30 minutes

Serves 4 servings

1potato
4fish fillets (such as red snapper, sea bass, porgy, dorade, tilapia, etc.)
1lemon
Salt and pepper
2tomatoes
1/4onion
1 tablespooncornstarch (Maizena)
1garlic clove
1 tablespoonketchup
1/2 cupwhite wine (120 ml)
1bay leaf
2 tablespoonsolive oil
4 tablespoonsall-purpose flour
1/2 cupfrozen peas (75 grams)

Saved

Steps

30 minutes

1

Boil the potato, peel it, and cut it into cubes.
2

Marinate the fish fillets (such as red snapper, sea bass, porgy, etc.) with lemon, salt, and pepper. Drain, coat with flour, and fry in olive oil. Place them in a baking dish.
3

Separately, sauté 1/4 onion (sliced) in butter, add two peeled and chopped tomatoes, 1 tablespoon cornstarch dissolved in 1/2 cup water, 1 minced garlic clove, salt, pepper, 1 tablespoon ketchup, 1 bay leaf, and about 1/2 cup white wine. Add the frozen peas and the cubed potato.
4

Let it simmer until thickened, pour over the fish, and bake briefly before serving.

Saved

Cooksnaps

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Mercedes Cossío @RecetasMercedes

Published in the US on October 07, 2025 14:01

México

>Licenciada en Ciencias Diplomáticas, Universidad Nacional Autónoma de México>Maestría Internacional en Cocina Profesional, Esneca Business School. Lérida, Spain,Especialidades:>The Science of Gastronomy; The Hong Kong University of Science and Technology>The New Nordic Diet-From Gastronomy to Health; University of Copenhagen>Transformation of the Global Food System; Department of Food and Resource Economics, University of Copenhagen>Stanford Introduction to Food and Health; Stanford University>Research Kitchen. Specialization Competitive Strategyand Organization Design. Ludwig-Maximilians-Universität München (LMU)>Food & Beverage Management. Università Commerciale Luigi Bocconi.>Unravelling solutions for Future Food problems Utrecht University>Building a Healthy Plate, Tufts University>Everyday Chinese Medicine I - II. The Chinese University of Hong Kong (CUHK)LIBROS: "Las recetas de mis abuelas a mi manera", "Sabores en mi memoria", "Con sabor mexicano", “Yucatán en mi cocina”, “Comer en casa”, “Cocinar, ese placer…”, "Variando el menú diario", "La cocina, ese maravilloso laboratorio".(amazon.com/author/mercedescossio.cookingbooks)“Mecanismos de control de la política exterior", "La esclavitud ignorada", "Los Peón y Mimí Ginés. Lealtades y silencios" y "Género y equidad".Food Blogger. Los URL de mis BLOGS son: http://misrecetasydemas.blogspot.mx/ https://consabormexicano.wordpress.com/Yucatán en mi cocina (https://mcossiopeon.wordpress.com).En ellos encontrarán recetas de la antigua cocina mexicana, con muchas recetas de Yucatán y algunas incursiones en la cocina internacional. Instagram: RecetasMercedes. Twitter: @RecetasMercedes

Keywords

Lemon Onion Fish Pea Sea Bass Pepper Tilapia Tomato Potato Fillet Garlic Wine

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