Atlantic pomfret in lightly vegetable marinade
Ingredients (4 people):
- 720 g clean Atlantic pomfret
- 0.15l arbequina olive oil
- 6cl quality vinegar
- 1 large carrot
- 1 Figueres onion
- 1 courgette
- 1 leek
- 2 cloves of garlic
- 1 bay leaf
- 1 sprig of thyme
- 1g pepper grains
- 2g smoked red pepper
Method:
1
Clean the vegetables, peel them and julienne them or chop them as finely as you can.
2
Take a saucepan, pour in some olive oil and add the greens, except for the courgette, for cooking over a high flame but take care not to burn them. After cooking for some 6-7 minutes, add the courgette and cook for another minute.
3
Then add the bay leaf, the black pepper grains, the red pepper and the vinegar. Leave it for a minute over a very low flame so all the aromas infuse and then turn off the heat. You now have the marinade base.
4
Arrange the fish fillets seasoned with salt and pepper on an oven tray greased with olive oil and cover them with the greens and all the marinade. A small, deep tray is best if the fish is to be properly covered. Put the tray in the oven at 130 °C for 20 minutes.
5
This recipe can be eaten cold or heated, as you like. If it is eaten the following day, it is even better.
Allergens:
Fish, sulphides