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Location
55 State Road 115

Matalotta grouper

INGREDIENTS:4 people to

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 courgettes

80 g of peppers

30 g of almond fillets

salt and pepper

 
PREPARATION:

Put a little flour in a low-sided plate and pass the grouper fillets.

In a pan, fry 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 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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