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Pesce interno al forno con vinaigrette al pomdoro basilico

Ingredients 12
Servings 4


  • 1
    whole fish (cob, Cape salmon, elf or yellowtail), scaled and cleaned
  • salt and milled black pepper to taste
  • 1
    lemon, thinly sliced
  • 1
    onion, thinly sliced
  • 1
    large tomato, thinly sliced
  • 125
    dry white wine
  • 1
    ripe tomato, diced
  • 20
    fresh basil, chopped
  • 125
    olive oil
  • 1
    lemon, juice
  • salt and milled black pepper to taste


VINAIGRETTE: Marinate tomato and basil in olive oil for a few hours. Just before using add lemon juice, salt and pepper (otherwise lemon will discolour basil). Season inside of fish with salt and pepper. Place on a baking sheet and cover with a layer of lemon, onion and tomato. Add wine and cover with foil. Bake at 180 ºC for 30 to 40 minutes, or until fish flakes easily. Serve vinaigrette in a separate container, to be spooned over individual portions, and serve boiled baby potatoes and a crisp salad as accompaniments.

Read more on: fish/seafood  |  bake

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