14
🐟PARGO A LA SAL 🐟
4.7
(18)
25 min
0 kcal
Beaport
Preparación de la receta
1
Preheat the oven to 200°.
2
A bed of coarse salt is placed on the oven tray and the snapper is placed on top of it.
3
Then cover with coarse salt (as much as necessary).
4
Put in the oven for 20-25 minutes, until the salt forms a hard layer (like a "crust").
5
After this time, the salt "crust" is carefully removed so that salt does not fall on the fish.
6
Remove the skin, which will come off easily if the fish is well done, and remove the loins for plating.
7
As garnish I put boiled potato with skin.
8
For the dressing I have mixed in a bowl the oil, garlic and parsley, all raw, and let it macerate to get the flavor.
Ingredients
Steps
Calories
1
Preheat the oven to 200°.
2
A bed of coarse salt is placed on the oven tray and the snapper is placed on top of it.
3
Then cover with coarse salt (as much as necessary).
4
Put in the oven for 20-25 minutes, until the salt forms a hard layer (like a "crust").
5
After this time, the salt "crust" is carefully removed so that salt does not fall on the fish.
6
Remove the skin, which will come off easily if the fish is well done, and remove the loins for plating.
7
As garnish I put boiled potato with skin.
8
For the dressing I have mixed in a bowl the oil, garlic and parsley, all raw, and let it macerate to get the flavor.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Quick
Fish and seafood
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