Ingredients: 1 Ibertejo packed fillet, 3 garlic cloves, lemon juice, salt and pepper, 1 onion, 2 tablespoons of butter, 1 tomatoe, ½ green pepper, 200gr of frozen shelless clams, 2 tablespoons of flour, 22 table spoons of white wine, 2 egg yolks and oil to fry

Method
1 Season the fillets with 1 garlic clove finely chopped, lemon juice, salt and pepper. 2 Chop the onion finely and the remaining garlic. Melt the butter in a pan and add the onion and garlic. Chop the tomatoe and add. 3 Cut the pepper into cubes and add, then the rice and the shelless clams. 4 Pour 5 dl of hot water, season and leave to cook for about 12 minutes on a low heat. 5 Add the wine and the egg yolks to the flour, and then add this mixture to the marinated fillets. 6 Mix well and start to fry the fillets in oil. When fried remove the fillets and place on a kitchen paper towel to absorb some of the oil. Serve with the shelless clam rice.