Baked snapper with winter vegetables
Instructions
Peel all the vegetables: check the fennel, discarding the most fibrous outer leaves; Peel the turnips; peeled pumpkin slice and core seeds; check the stick of celery and leek; Peel the shallots.
Cut all vegetables into chunks that make regular Blanch for 3 minutes in salted water.
Drain and let cool.
Eviscerated the cod by opening it with a cut from the gills to the anal cavity.
Squamatelo, wash, dry tamponandolo with a double sheet of kitchen paper towel, then insaporitelo, externally and internally, with a pizzicone of salt, a generous ground pepper, chopped parsley.
Incidetelo with a zig-zag cut to facilitate cooking, place it cut side up, on an oiled plate, sprinkle with the mixture of cooked vegetables, seasoned with salt, pepper, 3 tablespoons oil, half a glass of wine and go in the oven at 200 degrees for 25-30 minutes, covering the preparation with aluminum foil ifhalfway through cooking, vegetables should be too colorful.
Transferred the cod and its tasty sauce in a warm serving dish and serve immediately.
Ingredients and dosing for 4 persons
- 1000 g of dentice
- 250 g of faggot
- 200 g of yellow squash
- 120 g of rapa
- 100 g of leek
- 100 g of celery
- 60 g of shallots
- 1 tablespoon of chopped parsley
- 1/2 cup of dry white wine
- 4 tablespoons of olive oil
- Salt
- Black pepper