Ingredients
- 1 Kg 1 San Pietro fish
- 100 g white wine
- 50 g wild fennel
- 12 cherry tomatoes
- 1 untreated lemon
- parsley
- garlic
- fresh cilantro
- salt
- extra virgin olive oil
Fillet the fish, obtaining 4 fillets; remove the skin.
Grease a ceramic dish of oil; add the fish fillets, add the lemon cut into 1 cm thick slices, a sprig of parsley, the fennel and 1 sprig of coriander not chopped, 1 clove of garlic with the crushed peel, the cherry tomatoes, the wine, another 2 tablespoons of oil and salt.
Cover the pan with aluminum foil and bake at 200 ° C for 20-25 minutes. Serve in the pan.
The alternative: instead of the San Pietro, one of the first fish that the young Cracco cooked at Ducasse, you can also use turbot or other white fish, which however do not equal the delicacy.
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