Preparation

Season the fish fillets with salt and lemon. Reserve.
In a saucepan over medium heat, add 1 tablespoon of butter, add the crushed garlic and let it brown.
Then add the shrimp, the capers and finally the sliced ​​champignon.
Add a water of the shrimp, turn off the heat when it dries, and set it aside.
In a non-stick frying pan place a spoon of oil, just to grease.
Let it warm up well, put the fish fillets, little by little, so as not to add water.
Grill well, turn carefully to grill on the other side.
Place the grilled fish on a platter.
Pour the shrimp fry on top.
Serve with white rice.

Ingredients

  • 500 g of whiting (sirigado) cut into fillets
  • 500 g shrimp
  • 100 g capers
  • 1 small glass of champignon (sliced)
  • 1 clove of crushed garlic
  • 1 spoon of butter
  • 1 tablespoon olive oil
  • Salt and lemon to season