Fish and mussels
In the 55000 Recipes cooking program, chef Carlos Arginiano prepares a spectacular recipe for roasted sea fish, an impressive dish!
Ingredients (4 people):
- 4 tails of sea fish
- 3 onions
- 1 to tomato (ripe)
- 1 clove garlic
- 100 ml of white wine
- 50 g of pine nuts
- 1 lemon
- extra virgin olive oil
- 1 bay leaf
- 1 sprig of thyme
- 25 g of basil leaves
Preparation of the recipe for roasted sea fish:
Peel and slice diced onions and put them to saute in large frying pan by spraying oil. Season. Peel tomatoes, chop and add to the pan. Boil everything for 20 minutes. Pour the wine and bring to a boil. Kitchen together another 5 minutes and transfer to a oven resistant glassware.
Place basil leaves, 25 g parsley leaves, pine nuts, peeled and chopped garlic cloves and juice of half a lemon (book the other medium) in the blender jug. Pour a good stream of oil, season and grind well. Save the sauce.
Open it carrot tails (without separating them completely), following central spine. Salt them and arrange them with pepper and place them on top tomato bed. Clean the tails of sea fish with basil and parsley sauce (book the rest). Cut into small pieces bay leaf and a branch of thyme and sprinkle the fish.
Place the dish in the oven and bake the tails of sea fish at 220 ° C for 12 minutes.
Serve on each plate, one at a time portion of tomato and tail of sea fish. Grate a little lemon peel on top of each one. Decorate the plates with a few parsley leaves.
The basil and parsley sauce is very similar to Italian pesto. So remember that if you rub a little, reserve it to dress your pasta.
Nutritional information on the recipe:
Today’s dish is missing foods that provide carbohydrates, nutrients that give us the energy we need to carry out our daily activities.
Tips from Dr. Teleria:
Adding seeds to our meals is a good way to deal with constipation.
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