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