Branzino al forno/Baked bass

Branzino con patate novelle e pomodorini ciliegini al forno

Ingredienti:

  • Branzino (taglia a piacere)
  • Patate novelle
  • Pomodorini ciliegini
  • Cipolla rossa di Tropea
  • Aglio
  • Limone
  • Rosmarino
  • Sale e pepe
  • Olio extra vergine d’oliva

Pulire il pesce e mettere all’interno aglio, rosmarino, sale, pepe e limone. Pelare le patate e tagliarle (se necessario) in pezzi di uguali dimensioni. Unire in una teglia da forno le patate, i pomodorini ciliegini (tagliati a piacere) e la cipolla rossa tagliata grossolanamente. Oliare abbondantemente e condire il tutto. Adagiare il branzino sopra le verdure e infornare a 180°C. Tempo di cottura variabile in base alle dimensioni del pesce e della pezzatura della patate. Se il pesce è troppo piccolo (o ugualmente troppo grande) infornare a parte e procedere a cottura separata. Piatto senza glutine.

Bass with new potatoes, cherry tomatoes and red onion

Ingredients:

  • Bass
  • New potatoes
  • Cherry tomatoes
  • Red onion from Tropea
  • Garlic
  • Lemon
  • Rosemary
  • Salt & pepper
  • Extra-virgin olive oil

Gut and clean the fish; stuff it with some garlic clove, rosemary, salt, pepper and slices of lemon. Peel the potatoes and cut them (if necessary) to pieces. Mix potatoes, cherry tomatoes and red onion slices on a hoven dish. Oil the vegetables and spice them with salt and pepper. Put the bass over them and put in the oven (180°C/200°C) until the eye of the fish become flat white. If  vegetables aren’t still cooked extend the cooking point without the fish. Gluten free.

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