Recipes
Parrotfish roasted
by Joana Silva Correia
- 1 whole parrotfish
- 1 sliced courgette
- 2 limes cut in buds, which some must be placed inside the fish
- Green asparagus
- Half a container of dried tomato
- Chives
- Coriander
- 2 celery leaves
- 1 fresh chilli chopped (without seeds)
- 1 tablespoon and half of culinary butter
- White wine to the taste
- Salt to the taste
- Pepper to the taste
Place the ingredients in a clay roasting pan. Place everything in the oven at a temperature between 180º to 190º for approximately 40 minutes. Serve with diced french fries cutted and a lettuce sald and/or tomato.
Place the ingredients in a clay roasting pan. Place everything in the oven at a temperature between 180º to 190º for approximately 40 minutes. Serve with diced french fries cutted and a lettuce sald and/or tomato.