Flounder, baked in Egyptian

4 sprigs of cilantro

3 tomatoes

3 cloves of garlic

2 flounder

1 sweet pepper

1 lemon (zest)

1 bunch of parsley

4 Art. l. olive oil

3 Art. l. lemon juice

? h. l. ground paprika

1 pinch ground saffron

1 pinch ground cayenne pepper

ground black pepper

salt

To cut fish into fillets.

Chop garlic, minced lemon zest, cilantro and parsley, combine, add 3 tbsp oil, lemon juice, 1 tsp salt, 2 tablespoons water, paprika, saffron and pepper.

Lubricate flounder fillet cooked sauce left in the cold for 3 hours.

Scald, remove the skin from the tomatoes, chop them with a blender or kink in a meat grinder.

Diced sweet before adding it to the mass of the tomato, salt and boil until thick.

Put in a greased baking dish fish, drizzle with remaining oil flounder, bake for 20 minutes at 200 degrees.

Before serving, flounder, baked in Egyptian, laid out on a dish and pour vegetable sauce, decorated with greenery.

How to choose a meat grinder. We will tell.