Baked pagrus major with pumpkin and paprika

Recipe by Maria Sole Racca - Marysol Life

Pagrus

Baked fish

4 portions

INGREDIENTS

800g Pagro Maggiore Fish from Greece

1/2 pumpkin

5 sprigs of rosemary

2 sprigs of thyme

4 garlic cloves

1 lemon

Sweet paprika to taste

EVO oil to taste

Salt to taste

Pepper to taste

Pagrus

Baked fish

EXECUTION

Scale, gut and wash the fish; set aside.

Clean and cut the pumpkin into irregular pieces and place them in an oiled baking dish; add a drizzle of EVO oil, some sweet paprika and a few sprigs of rosemary to taste.

To stuff the two fish, stuff the cavities with rosemary, thyme, garlic and a few lemon wedges.

Cut the skin of the fish crosswise for better cooking, lay the fish on the bed of pumpkin prepared in the baking dish, season with salt and pepper and add a final drizzle of EVO oil evenly. Bake at 180° for about 40 minutes (static oven).

Once the fish are cooked, remove all the spices, lemon slices and garlic cloves from the cavities, fillet and serve.

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