Redfish in the white wine and saffron
Instructions
Clean the fish, wash them and dry them.
Put them in a baking dish with three tablespoons of olive oil.
Distributed over the flesh of the tomatoes peeled, deprived of seeds and cut into cubes.
Add salt, pepper, add a clove of garlic, a pinch of Saffron and wine.
Bring to a boil and cook on moderate fire and covered for 15-20 minutes.
Let cool the Scorpion fish in the sauce.
Accompanying wines: Alto Adige DOC Sylvalner, Orvieto classic DOC, Ischia Bianco DOC.
Ingredients and dosing for 4 persons
- 2 scorpion fish from 300 g
- 50 cl of dry white wine
- 400 g of tomatoes
- 1 clove of garlic
- 1 pinch of saffron
- 3 tablespoons of olive oil
- Salt
- Pepper