Herb-Exa
Instructions
Clean and wash the squamate fish; chop half of the Rosemary, thyme and oregano together with shallot.
Transfer the mixture into a bowl, add salt and pepper, then stir 1/2 teaspoon grated lemon peel.
Mixed and stuffed fish with the mixture.
Peel the potatoes, wash them and cut them into thin slices; slice the tomatoes.
Pour 2 tablespoons of olive oil in an ovenproof dish, then a layer of potato and tomato slices slightly overlapping, alternating, add salt and pepper and lay over the EXA.
Add the olives, herbs remained, 4 tablespoons oil and lemon juice.
Put in hot oven at 180 degrees for 25-30 minutes bathing the fish occasionally with cooking.
Ingredients and dosing for 4 persons
- 1000 g of red bream (fishes from 250 g each)
- 1 sprig of rosemary
- 2 sprigs of thyme
- 2 sprigs of oregano
- 3 firm ripe tomatoes
- 2 potatoes
- 1 lemon
- 100 g of black olives
- 1 shallot
- 6 tablespoons of olive oil extra virgin
- Salt
- Pepper