Fried fish fry with yellow pepper jam Bio Sun Mediterranean

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Recipe with yellow pepper jam Bio Sun Mediterranean:

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Fish bags with yellow pepper jam Bio Sun Mediterranean

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Ingredients

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150 g of fish

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6 sheets of filo pastry

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1 chive

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1 Italian green pepper

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1 clove garlic

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Olive oil

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Salt

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Jam of yellow pepper Bio Sun Mediterranean

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Preparation

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  1. Chop the pepper, the onion and the garlic clove very often.
  2. Poach the vegetables with a couple of tablespoons of olive oil over medium heat until golden brown. Let it cool.
  3. Mix the yellow sunflower marmalade Bio Sun Mediterranean with the vegetables and the fish clean and chopped.
  4. Divide each sheet of phyllo dough into two equal parts and fold along each half. In this rectangle, place a teaspoon of filling and fold over itself as a handkerchief. I wipe the edge with water to seal the handkerchief.
  5. Fry the handkerchiefs in hot olive oil on both sides until golden brown.
  6. Remove on absorbent paper to remove excess grease.
  7. If you wish, serve it with the extra marmalade.

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