600g Tambaqui rib
Salt to taste
Pepper to taste
Juice of 2 Tahitian lemons
3 tablespoons of Soya Canola Oil (45ml)
¼ of a bunch of parsley
¼ of a bunch of thyme
Season the ribs with salt, black pepper and lemon juice and set aside for 20 minutes.
Spread the ribs on an oiled baking sheet and brush the Soya Canola Oil over the ribs.
Bake in a preheated oven at 190°C for 15 minutes or until golden brown.
Finish with fresh herbs
Hints: serve the ribs with plantain vinaigrette: chop 3 plantains, 1 red onion, 2 tomatoes, 3 chili peppers and ½ bunch of green chili peppers. Mix everything together, season with the juice of 1 lemon, 1 tablespoon of canola oil and salt.
