Recipes
Guelly jack scaled in the oven with broccoli puree
- 1 guelly jack Coarse salt to the taste
- Ground pepper to the taste
- Chilli pepper to the taste
- Lemon juice to the taste
- Garlic
- Lime and lemon zest to the taste
- Olive oil
For the sauce:
- Parsley
- Olive oil
- Vinegar
- Garlic
- Salt
- Ground pepper
For the broccoli puree:
- 1 large broccoli head
- 2 garlic cloves
- Olive oil
- Lime juice to the taste
- Ground pepper
- Nutmeg
Start by adding the Guelly jack, previously gutted without scales and opened in a tray that can go to the oven (the tray must be lined with aluminum foil).
Season the fish with salt, pepper and a bit of spicy pepper, lemon juice, garlic and zest of a lime and a lemon (to the taste). Drizzle olive oil and put it in the oven between 20 to 25 minutes at 200º and in the end of the cooking time, place the tray more up in the oven and use the grill option.
Remove the fish when it’s well toasted and, aside, make a green sauce with parsley, olive oil, vinegar, garlic, salt and pepper to drizzle on top on the fish when you serve it. To make the broccoli puree, you should use one large broccoli and cook it with two garlic cloves. When it’s cooked, grind everything, add a drizzle of oil, a few drops of lime, salt, pepper and nutmeg.
Start by adding the Guelly jack, previously gutted without scales and opened in a tray that can go to the oven (the tray must be lined with aluminum foil).
Season the fish with salt, pepper and a bit of spicy pepper, lemon juice, garlic and zest of a lime and a lemon (to the taste). Drizzle olive oil and put it in the oven between 20 to 25 minutes at 200º and in the end of the cooking time, place the tray more up in the oven and use the grill option.
Remove the fish when it’s well toasted and, aside, make a green sauce with parsley, olive oil, vinegar, garlic, salt and pepper to drizzle on top on the fish when you serve it. To make the broccoli puree, you should use one large broccoli and cook it with two garlic cloves. When it’s cooked, grind everything, add a drizzle of oil, a few drops of lime, salt, pepper and nutmeg.