1) Squamate 1 amberjack 1.2 kg with the non-cutting part of a knife; rinse it and make 3-4 parallel cuts on the hips. Insert into the belly 2-3 shallots peeled and cut into wedges and 2-3 sprigs of marjoram; salt and pepper the fish inside and flowers.
2) Wash 2 oranges untreated and cut into slices of 1/2 cm. Arrange the amberjack on the baking tray lined with wet parchment paper, squeezed and greased with oil; brush the surface with more oil, cover it with the slices of orange and place others around 3-4 shallots. Bake in a preheated oven at 180 degrees for about 40 minutes.
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