{"id":2636,"date":"2021-03-10T20:15:39","date_gmt":"2021-03-11T01:15:39","guid":{"rendered":"https:\/\/emilierobidas.com\/?p=2636"},"modified":"2021-03-10T20:32:05","modified_gmt":"2021-03-11T01:32:05","slug":"portfolio_item-filet-de-poisson-blanc-avec-salsa-de-tomates","status":"publish","type":"post","link":"https:\/\/emilierobidas.com\/portfolio_item-filet-de-poisson-blanc-avec-salsa-de-tomates\/","title":{"rendered":"Filet de poisson blanc avec salsa de tomates"},"content":{"rendered":"\n<p>Ce filet de poisson avec salsa de tomates en papillote est facile \u00e0 cuisiner et \u00e0 haute teneur en prot\u00e9ines. Cette m\u00e9thode de cuisson fonctionne bien pour d\u2019autres types de poissons, n\u2019oubliez pas que des coupes plus minces de poisson cuiront plus rapidement.<\/p>\n\n\n\n<p><em>Cette recette provient du Blog de Team Beachbody.<\/em><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<ul><li>1 tomate rouge moyenne hach\u00e9e finement<\/li><li>1 tomate jaune moyenne hach\u00e9e finement<\/li><li>5 feuilles de basilic frais hach\u00e9es<\/li><li>1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive<\/li><li>1 cuill\u00e8re \u00e0 soupe de vinaigre balsamique<\/li><li>Sel de mer et poivre noir (au go\u00fbt, facultatif)<\/li><li>4 (4-oz) chaque filet de poisson blanc (comme la morue ou le fl\u00e9tan)<\/li><\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration<\/h2>\n\n\n\n<p>1. Pr\u00e9chauffer le four.<\/p>\n\n\n\n<p>2. M\u00e9langer les tomates, le basilic, l\u2019huile et le vinaigre dans un bol moyen.<\/p>\n\n\n\n<p>3. Assaisonnez de sel et de poivre si vous le souhaitez. Mettre de c\u00f4t\u00e9.<\/p>\n\n\n\n<p>4. Tapissez de papier d\u2019aluminium&nbsp;une plaque de cuisson. D\u00e9posez les filets de poisson sur le papier d\u2019aluminium et garnir de la salsa. Tirez les c\u00f4t\u00e9s de la feuille et fermez doucement en laissant une petite ouverture au sommet.<\/p>\n\n\n\n<p>5. Faire griller ou griller pendant 7 \u00e0 9 minutes. Ouvrez le papier d\u2019aluminium avec pr\u00e9caution (la vapeur sortira). Les poissons devraient se d\u00e9faire facilement \u00e0 la fourchette lorsqu\u2019ils sont pr\u00eats.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Contenants Portion Fix<\/h2>\n\n\n\n<p>1 vert, 1\/2 rouge, 1 cuill\u00e8re<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce filet de poisson avec salsa de tomates en papillote est facile \u00e0 cuisiner et \u00e0 haute teneur en prot\u00e9ines. Cette m\u00e9thode de cuisson fonctionne bien pour d\u2019autres types de poissons, n\u2019oubliez pas que des coupes plus minces de poisson cuiront plus rapidement. Cette recette provient du Blog de Team Beachbody. Ingr\u00e9dients 1 tomate rouge [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2637,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[40,23],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Filet de poisson blanc avec salsa de tomates - Emilie Robidas | Mindset Coach<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/emilierobidas.com\/portfolio_item-filet-de-poisson-blanc-avec-salsa-de-tomates\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Filet de poisson blanc avec salsa de tomates - Emilie Robidas | Mindset Coach\" \/>\n<meta property=\"og:description\" content=\"Ce filet de poisson avec salsa de tomates en papillote est facile \u00e0 cuisiner et \u00e0 haute teneur en prot\u00e9ines. 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