• Fillet of white fish 4 pcs.
• Juice of 1 lemon
• Potatoes ½ kg.
• Red and green bell peppers, onions 1 pc.
• Vegetable oil ½ tbsp.
• Garlic 3 teeth
• Red pepper 2 tsp
• Hot red pepper ½ tsp

• Parsley bunch
• Marjoram 1 tsp
• Dry white wine ½ tbsp.
• Bay leaf 2 pcs.
• Salt
• Ground black pepper
• Seasoning for fish 1 tsp

Creole cuisine appeared centuries ago, when a stream of European immigrants poured into Argentina. As a result of the mixing of the culinary traditions of different countries, dishes appeared that later began to be called Creole, and the very population of Argentina itself - Creoles. In Creole cuisine, you can find elements of Native American, French, Spanish, English and African.

We offer to cook fish in Creole style. The dish is prepared quite quickly and very simply. To do this, you will need fillets of any white fish, as well as vegetables: potatoes, bell peppers, onions. The fish is first marinated in lemon juice and then cooked in the oven on a potato “pillow” with pepper. And on top, the dish is poured with a hot sauce based on dry white wine and spices. The dish is cooked until the potatoes are completely cooked. You can make the task easier by lightly frying the potato slices beforehand.

Preparation:

Wash and dry the fish fillets, place in a bowl.

Drizzle with lemon juice, refrigerate for an hour.

Peel the potatoes, cut into half a centimeter thick circles, cover with water.

Remove seeds and stalks from peppers, cut into rings.

Chop the onion into thin rings.

Grease a deep baking sheet with oil, lay out the dried potatoes.

Place the rings of peppers on top, sprinkle with pepper and seasoning.

Arrange the fish fillets, cover with onion rings and bay leaves.

Chop the garlic, combine in a bowl with red and hot peppers, marjoram, vegetable oil, wine, salt, black pepper.

Beat the sauce in a blender, pour over the fish.

Bake until the potatoes are cooked, periodically pouring the sauce over the fish.