Ingredients:
2 tablespoons of paste Carry2 tablespoons of peanut oil4 x 200 g of perch, skin and bone remove300 g of green beans, sliced 80 g of butter, chopped chisitake chopped2, thinly chopped 1 small red pepper, remove seeds, finely chop up1 lemon, lemon. SOK1 tablespoon of sugar powder. Yogurt in the Greek style (optionally) to serve
Preparation:
Heat the oven to 220s. Cover the grave paper tray. Mix carry and oil in a small bowl.
Place the fish down on the tray and grease the pasta with a mixture. Season with salt and pepper. Bake for 15 minutes or is not yet ready. Remove and let stand for 5 minutes.
Meanwhile, blanch the beans in the pan with boiling salted water for 1 1/2 minutes or until it soften slightly. Drain the water, rinse in ice water, then drain again.
Heat the oil in a large heavy pan at high temperature. Add mushrooms and garlic, mix, fry 3 minutes. Add beans, pepper, lemon juice and sugar, mix, fry for 2 minutes or until the mushrooms become soft.
Divide the hot among plates and put the fish on top. Serve with yogurt if you want.