Ingredients

• 3 fish fillets.
• 2 potatoes medium, diced.
• 2 nopales large, diced.
• Chambray onion stemmed, to taste.
• Chives to taste.
• 2 bell peppers diced.
• 1 onion halved.
• 1 clove of garlic.
• Garlic in pieces.
• Salt to taste.
• Pepper to taste.
• 1 1/2 liter of water.
• Olive oil.

Preparation

• We preheat the oven to 180º.
• We place a deep pot on the fire.
• Add water cover the potatoes.
• Add the potatoes.
• Add the garlic clove.
• Add half an onion.
• Add salt to taste.
• We cover the pot.
• Leave it on the fire for a period of 15 minutes.
• We withdraw, drain and reserve.
• We place a deep pot on the fire.
• Add water to cover the nopales.
• Add the nopales.
• Add half an onion.
• We cover the pot.
• Leave it on the fire for a period of 15 minutes.
• We withdraw, drain and reserve.
• We place a refractory for the oven.
• We varnish with olive oil.
• We place the fish fillets.
• We varnish with olive oil on both sides.
• We take the cambray onion.
• We go through olive oil.
• We place in the refractory.
• Add the garlic in pieces.
• Add salt to taste.
• We add pepper to taste.
• Add the potatoes.
• Add the nopales.
• Add the bell pepper.
• Add the chives.
• We varnish with olive oil.
• Bake for 30 minutes.

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