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