Recipes
Baked largescaled scorpionfish with sweet potato and courgette
- 1 largescaled scorpionfish
- Olive oil to the taste
- Salt to the taste
- Lemon slices
- 1 sprig of mint (or coriander/thyme)
- 1 large onion
- 3 cloves of garlic
- 1 can of peeled tomato pieces
- Sweet potato
- Zucchini
Preheat the oven to 180º. Grease a whole largescaled scorpionfish (already arranged) with olive oil, season it with salt and place slices of lemon and a sprig of mint from the river (or coriander or thyme) in the belly.
Place on a tray that can go to the oven, slices of a big onion, 3 garlic cloves, spread a peeled tomato pieces can and season with a bit of salt and olive oil and put the largescaled scorpionfish over the onion.
Around the fish, add sliced sweet potato and chopped courgette seasoned with salt and olive oil and bake for about 30 minutes. Finally, we leave the sugestion that this recipe can be made with any other fish species but it better be from Fat Tuna!
Preheat the oven to 180º. Grease a whole largescaled scorpionfish (already arranged) with olive oil, season it with salt and place slices of lemon and a sprig of mint from the river (or coriander or thyme) in the belly.
Place on a tray that can go to the oven, slices of a big onion, 3 garlic cloves, spread a peeled tomato pieces can and season with a bit of salt and olive oil and put the largescaled scorpionfish over the onion.
Around the fish, add sliced sweet potato and chopped courgette seasoned with salt and olive oil and bake for about 30 minutes. Finally, we leave the sugestion that this recipe can be made with any other fish species but it better be from Fat Tuna!