Matalotta grouper
800 g of grouper
60 g flour
200 g of tomatoes
100 g of onion
5 g of garlic
a bay leaf
8 g of parsley
50 ml of extra virgin olive oil
100 ml of white wine
100 ml of fish broth
100 g of champignon mushrooms
For the garnish
100 g of zucchini
80 g of peppers
30 g of almond fillets
salt and pepper
Put a little flour in a low-sided plate and pass the grouper fillets.
In a pan, sauté half the julienned onion and the sliced garlic with a little oil for a minute.
Add the fillets and brown them. Add a little white wine and let it evaporate. Add the cherry tomatoes cut into quarters, season everything with salt and pepper and sprinkle with the fish broth, then add the bay leaf and the previously cleaned and julienned mushrooms.
Add the chopped parsley and simmer for 5 minutes.
Separately, sauté the remaining onion with the courgette slices. Then add the pepper into pieces of about 2 centimeters, season with salt and sauté over high heat. Finally add the sliced almonds.
Prepare the serving dish by placing the fillets on the bottom and the vegetables on top of them, as a garnish.
(Text source: www.academiabarilla.it)
Card insertion: Ignazio Caloggero
Photo: web
Information contributions: Ignazio Caloggero Web,
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