Here's tomorrow's menu

I have been doing a lot of cooking lately, so I have to take a moment to post the tomorrows items, otherwise I will not be following my promise.White fish with colorful bell peppers and onion

• 4 fillets of firm white fish per person
• 1 small red bell pepper cut into strips
• 1 small yellow bell pepper cut into strips
• 1 small orange bell pepper cut into strips
• 1 small onion cut into half circles
• salt pepper to taste
• 2 tablespoons of butter
• olive oil

Clean the fish and season with salt and pepper. Heat up a large skillet. Drizzle in a little olive oil, when it is hot, toss in the vegetables. When the onion is translucent and the bell peppers have softened considerably, take them out of the pan. Put the butter into the same skillet and when it melts, but before it browns, toss in the fish. Do not move the fish around for about 2.5 minutes. Once it is a little brown on the first side, flip the fish to the other side and leave it until it gets a little brown. Then toss in the vegetables to reheat, and plate immediately.

Empedrada

• 1 can of small white beans (canellini)
• 1 romaine lettuce cut small
• 2 tomatoes-cut into wedges
• 1 can of tuna (preferably in olive oil)
• 1/2 small yellow onion chopped small
• 10 anchovy stuffed olives
• salt
• pepper
• olive oil
• red wine vinegar

Drain and rinse the white beans and spread them at the bottom of a salad bowl. Season with salt, pepper, olive oil, and vinegar. Spread the lettuce over the beans and repeat seasoning. Spread the onion over the lettuce. Spread the tuna over the onion and repeat seasoning. Place the tomato wedges around the edge and repeat the seasoning. Slice the olives into 3 rounds to decorate the salad.