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Oven snapper

Oven snapper


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  • 1 over snapper with about 900gr
  • 1 zucchini
  • ½ lemon
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon pepper paste
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • salt
  • pepper
  • 5 tablespoons olive oil

Servings: 2

Preparation time: less than 60 minutes

HOW TO PREPARE Snapper recipe in the oven:

The fish is cleaned of scales and intestines and washed well, then dried with a paper towel. With a sharp knife, make two or three shallow cuts on both sides to better penetrate the spices.

The salt is mixed with oregano, thyme, half a grated lemon peel and pepper. Then cut the lemon into thin slices.

Wash the zucchini and cut into slices appropriately thick, and cut the onion and garlic into juliennes.

Spread the onion and garlic in the pan so as to cover the bottom of the pan, then sprinkle a little salt and pepper.

Grease the fish with the paprika and the mixture of salt and herbs, put the lemon slices in the abdominal cavity and place it over the onion. Put the zucchini slices on either side of the fish.

Before putting in the oven, sprinkle both the fish and the zucchini with olive oil.

It will stay in the oven at 180ºC, approx. 40 minutes until lightly browned.


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