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2 clean white fish fillets

pinch of salt

ground pepper

1 lemon

2 teaspoons mustard

½ teaspoon dried basil

1 chopped ripe tomato


Season each fillet on both sides and set aside.

Place the mustard and lemon juice in a small bowl and mix well.

Coat each fillet with the mustard mixture on each side using a brush. Heat a nonstick skillet over medium heat and place the fillets. Add half of the chopped tomato on the fillets and sprinkle some basil. Cover and let cook for 3 minutes and turn. Add the rest of the tomato and basil and cook about 2 minutes. Serve immediately.