Ingredients:
4 big hakes (1.5-2 kg)
1 lemon
Parsley
Carrot
1 onion
SOLIA FIT oil
Salt and pepper, Vegeta or Začin C
Oregano, thyme, rosemary and basil (a pinch of each)
Serve with: Boiled potatoes and blanched Swiss chard, sautéed in SOLIA FIT oil with some garlic and vinegar.
Preparation:
While the fish is still frozen, remove the fins from the belly and from the back. Season all fish with salt. Cut carrot lengthwise into long, thick strips and cover the bottom of a baking tray with the carrot strips. Place fish perpendicular to the carrot strip. Heat the oven to 100’C for about 15 min. Pour the following topping over the fish: finely chopped onion mixed with Zacin c or Vegeta allspice, oregano, pepper and some SOLIA FIT oil and bake in the oven at 250’ C. Remove the tray from the oven, cover the fish with lemon slices and put the tray back in the oven. Bake the fish for a while longer. Serve with a side dish of boiled potatoes and blanched Swiss chard, sautéed in SOLIA FIT oil with some garlic and vinegar
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