Uno de mis pescados favoritos es el bacalao fresco. Cocinar pescado puede ser intimidante pero existen técnicas muy sencillas como el empapelado o papillote, que permite cocinar casi cualquier tipo de pescado, incluyendo pescados económicos y los resultados son deliciosos. Por eso hoy día quiero compartir con ustedes una receta de bacalao muy rico con rebanadas de tomate San Marzano, aceitunas, aceite de oliva y chícharos. ¡A cocinar!
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Instrucciones
1
Coloca una hoja de papel aluminio en el fondo de un refractario rectangular de tamaño grande. Cubre bien el molde pues esa será la primera fase para poder hacer un sobre o paquete en donde se cocerá el bacalao. Agrega las cuatro porciones de bacalao y sazona con el aceite de oliva, el jugo de limón, el sa-zón y el orégano molido.
2
Agrega las rodajas de tomates, la cebolla morada, las aceitunas, las alcaparras y el tomillo fresco. Espol-vorea un poco de pimienta negra.
3
Toma una segunda hoja de papel aluminio y cubre el pescado de tal forma que hagas un sobre o un pa-quete sellando bien.
4
Hornea el pescado a 375 grados Fahrenheit por 20 minutos.
5
Para preparar los chícharos, coloca los mismos en un colador y vierte el agua caliente para descongelar-los. Agrega los chícharos descongelados en un tazón y sazona con la mantequilla y sal al gusto.
6
Para servir coloca una rebanada de filete bacalao en papillote y acompaña de chícharos en mantequilla.
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