Every now and then a light dinner of fish is critical to the shape, health and our case (Agata and I), in a good mood, because we like it. Moreover, even in a simple cooked fish is good anyway. After dinner I made with mixed vegetables and rice here for lunch the next day, to wear to work.
This weekend it's up to me to cook and I think I will propose a fine first. Until next time.
INGREDIENTS:
1 fennel 1 red pepper 1 shallot
2 cloves garlic 2 tablespoons olive oil 2
fish fillets with skin (Agata chose the salmon trout)
fresh parsley (unfortunately we did not so Agata for garnish to give an extra touch of fennel has used his beard: excellent choice!)
PREPARATION:
Cut the fennel, peppers and shallots into thin slices.
Heat oil in a frying pan, add the garlic and vegetables. Season with salt and pepeare, cover with lid and let simmer for about twenty minutes, turning the vegetables occasionally.
Heat the grill of the oven and bake for a few minutes the pan covered with parchment paper, which will be used for fish.
Wash the fish fillets, add salt and pepper and extra virgin olive oil. Place fillets in skillet, skin up, and cook for about seven minutes.
Serve by placing the vegetables over the fish fillet and, this time with the skin down. Sprinkle with parsley chopped (in our case, the beard of the fennel).
And bon appetit!
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