Ingredients

• 500 g croaker fillets
• 400 g raw beetroot
• 270 g Renette apples
• Calvados
• extra virgin olive oil
• salt
• pepper

For the recipe of the ombrina baked in foil with beets and Calvados apples, cut the apples with the peel into pieces and the beetroot into very thin slices. Wet the parchment paper to make it malleable, squeeze it well, spread it out on a baking sheet, grease it with a little oil, add a pinch of salt and a sprinkle of pepper.

Grease the croaker fillets, add salt and pepper. Place the beetroot slices on the pan, place the croaker fillets on top, add the apple pieces and sprinkle everything with a cup of Calvados. Close the foil and bake it at 220 ° C for 10 ', then bring to the table garnished with parsley to taste.

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