800g Pagro Maggiore Fish from Greece
5 sprigs of rosemary
2 sprigs of thyme
4 garlic cloves
Sweet paprika to taste
EVO oil to taste
Salt to taste
Pepper to taste
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.