Buon appetito!
Red gurnard filled with tomato and capers
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 1 jar ELVEA Tomato and Pepper
- 1 shallot
- 2 slices of bread
- sprig of thyme
- Citroën
- 4 rode ponies
- pepper
- salt
- olive oil
Preparation
-
1
Finely chop the shallot and the bread, and mix with the capers and the stripped thyme leaves into the pomo e peperoni.
-
2
Cut the lemon flesh into cubes.
-
3
Season the gurnard with pepper and salt and place a few cubes of lemon in the belly cavity.
-
4
Fill the rest with the tomato mixture.
-
5
Preheat the oven to 200 °C.
-
6
Place the fish in a baking dish and drizzle with olive oil.
-
7
Bake for 20 minutes.
-
8
Buon appetito!
