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Ingredients: 4 Fish fillets (200 g of snapper, dorado or croaker). The juice of 2 lemons, 4 cloves of garlic, 3 large garlic cloves, 1 Cup of white wine, 2 Tbsp. olive oil, 1 tsp. of saffron threads, Salt and freshly ground pepper to taste, Aluminum foil. Preparation: Season the fish fillets with lemon juice, crushed garlic and salt. Sweat on each side in a pan with a little oil. Place in a refractory mold. Cut the leeks into julienne strips. Sweat them in olive oil. Add the saffron threads, white wine, salt and pepper to taste. Cook and cover the fish. Cover with aluminum foil and finish cooking in the oven for ten minutes at 300º F. Side: Boiled yucca and garnished with chopped parsley on top.
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