Baked scorpaenidae is a light, healthy and fragrant autumn fish second course. Even frozen scorpaenidae, if decapitated, eviscerated and scaled, gives excellent results: baking enhances the firm flesh and strong flavor of the fish with few gestures.
Thaw the scorpaenidae if frozen, then rinse it under running water.
Clean the yellow pumpkin, cut it into wedges and then into cubes; peel the potatoes and cut them into cubes.
Blanch the pumpkin and potatoes in boiling water for 15 minutes.
Oil a baking tray with extra virgin olive oil and lay the scorpaenidae in it.
Spread the pitted black olives, pine nuts, capers and the pumpkin with the potatoes around the fish in the tray.
Pour the glass of white wine over the fish, salt and add a drizzle of extra virgin olive oil.
Cook in a preheated oven at 200°C for about 20 minutes.
Serve hot, accompanied by a glass of white wine.
Baking tray
Pot for blanching
Knife and cutting board
Store in the refrigerator for a maximum of 24 hours
Ideal recipe for seafood lunches or dinners. If using frozen scorpaenidae remember to thaw and rinse them before preparation.
Italy
| Energy (kcal) | 85.55 |
| Carbohydrates (g) | 2.48 |
| of which Sugars (g) | 0.14 |
| Fat (g) | 1.68 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 14 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.26 |
