Organic tilapia with green pepper sauce and baked potatoes

• Preparing fish, fillets with skin.
• Chives cut into rings to decorate.

For this recipe, the following elaborations are needed:

• Salt, mark the fish on the grill, the side that is going to be presented and move to a baking sheet.

For the pepper sauce:

• Roast the red peppers in the oven at 180 ºC for 40 minutes with salt, oil and a drop of water. Let them stand covered, peel and cut them into strips. IMPORTANT: reserve the juice from the peppers.
• Make a velouté sauce made with fumet and the remaining pepper juice that has been left after roasting them (half of each).
• Add the roasted red peppers to the velouté and let them boil for a few minutes.
• For baked potatoes: 125 to 150 g per potato for two portions.
• Wrap them individually in aluminum foil and bake at 180 ºC for 40 to 50 minutes.
• Let stand 10 minutes.
• Cut them in half and add salt.

For the sour garlic sauce:

• Roast a garlic head with the potatoes.
• Peel the garlic and mash with the yogurt and the cream, add salt and lemon juice.

SET UP

• Add the pepper sauce to the fish and finish cooking in the oven until it reaches 65 ºC.
• Plate the fish up the with the pepper sauce.
• Next to it, place half a baked potato with the sour garlic cream and decorate it with chives.