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Backed Sea Bream with vegetables



Ingredients (for 4 portions):

  • 900 gr. Sea Bream
  • 50 gr. Leek
  • 40 gr. White Celery
  • 40 gr. Carrots
  • 40 gr. Extra Virgin olive Oil
  • 1 Bunch of Parsley
  • Salt
  • White Pepper for the Egg Pasta

Preparation:
Scale the fish, cleanout the entrails by making a small incision on the underbelly, take off the gills, wash and dry.
Pour 4 tablespoons of oil into a long strip of oven paper, and then place the fish on the paper turning it a few times. Add salt and pepper.
Clean and dry the vegetables, cut into strips, chop the parsley, place everything on the fish and spray with the rest of the oil, close the oven paper and place on a baking tray.
Place in the oven at 190 degrees for 30-40 minutes pull open the oven paper and serve immediately on a serving plate.

Suggested wines: "PAGLIUZZA" Chardonnay D.O.C.