Pickled lacedra with tomato sauce and avocado cream

1. Remove the zest from the orange and lime, grate them on a fine grater.
2. Chop fresh dill.
3. Wash and dry the fillets with paper towels.
4. Sprinkle a little salt on all sides.
5. Heat a frying pan well with olive oil.
6. Lay out the fillet and fry it on each side for a minute (the fire is strong). The fish should be covered with a ruddy crust, but still be raw inside.
7. Put the fish in a wide bowl.
8. Mix olive oil with chopped dill, fennel seeds, orange and lime zest. Mix well and let the marinade stand for 5 minutes.
9. Marinate the fish with the prepared mixture, put it in the refrigerator for a day.

Prepare tomato sauce:

10. Remove the skin from the tomatoes, dropping them into boiling water for half a minute, immediately after - into ice water. Also, after cutting the tomatoes into quarters, remove the seeds.
11. Heat a frying pan with olive oil, put the tomatoes and simmer them over medium heat for 8 minutes.
12. Chop the ginger very finely, chop the stewed tomatoes into small cubes. Mix them in a bowl.
13. Pour in the olive oil, add salt and pepper to taste, mix again.

Now you can go to the avocado cream:

14. Peel the avocado, remove the stone and put the fruit in a blender bowl.
15. Add olive oil and lemon juice.
16. Whisk well until smooth.

Final stage:

17. Cut the pickled lacedra fillet into pieces, put it on a plate.
18. Put tomato sauce and avocado cream next to the fish pieces.
19. Decorate the finished dish with fresh herbs, pour over the remaining marinade.

Bon appetit!