1 clean fish (1.5 kg)
1 tablespoon of salt
1/4 teaspoon of black pepper
1 small carrot (100 g), finely chopped
1 medium sweet herb stalk (80 g) finely chopped
1 egg white
For serving
1/4 cup of olive oil (60 ml)
1 1/2 cups of water (360 ml)
To accompany
1 medium sweet herb stalk (365 g)
1/4 teaspoon of salt
2 tablespoons of balsamic vinegar
3 tablespoons of olive oil
1 clean fish (1.5 kg)
1 tablespoon of salt
1/4 teaspoon of black pepper
1 small carrot (100 g), finely chopped
1 medium sweet herb stalk (80 g) finely chopped
1 egg white
For serving
1/4 cup of olive oil (60 ml)
1 1/2 cups of water (360 ml)
To accompany
1 medium sweet herb stalk (365 g)
1/4 teaspoon of salt
2 tablespoons of balsamic vinegar
3 tablespoons of olive oil
Preheat the oven to 200°C
In a baking dish, season the fish with salt and black pepper. Reserve
In a medium bowl, combine the carrot, sweet herb, and egg white
Distribute the mixture over the fish and drizzle with olive oil
Cover with aluminum foil
Bake in the preheated oven, occasionally basting with water, until the fish flakes easily (about 40 minutes)
Prepare the accompaniment: cut the sweet herb stalks into strips
Season with salt, vinegar, and oil, and mix well
Reserve a portion
Distribute the remaining mixture on a serving platter
Remove the foil from the fish and place it on the platter
Arrange the reserved sweet herb stalks over the fish
Serving
360 calories per serving
