1 large bunch of broccoli (1 kg)
1/4 cup dry white wine (60 ml)
1 tablespoon finely chopped garlic
1/2 teaspoon dried red pepper flakes
6 black olives, cut into slices
2 tablespoons chopped fresh parsley
800 grams clean rockfish
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon dried thyme
1 medium onion (100 g), sliced
1/2 teaspoon salt
A pinch of black pepper
1 large bunch of broccoli (1 kg)
1/4 cup dry white wine (60 ml)
1 tablespoon finely chopped garlic
1/2 teaspoon dried red pepper flakes
6 black olives, cut into slices
2 tablespoons chopped fresh parsley
800 grams clean rockfish
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon dried thyme
1 medium onion (100 g), sliced
1/2 teaspoon salt
A pinch of black pepper
Preheat the oven to 250°C (very hot)
Wash and separate the broccoli into florets. Reserve
Set aside
In a medium saucepan, boil 2 liters of water over high heat
Add the broccoli and cook for approximately 1 minute
Drain and reserve
In the bottom of a medium-sized refractory dish, spread the white wine, garlic, red pepper flakes, olives, and parsley
Place the rockfish on top, surrounding it with the reserved broccoli florets
Drizzle everything with olive oil and lemon juice, then sprinkle with thyme
Cover with sliced onion
Season with salt and black pepper
Cover with aluminum foil
Bake in the preheated oven, occasionally basting with cooking juices until the fish flakes easily when pierced with a fork (about 30 minutes)
Serve directly from the refractory dish
Calories per serving: 417
Recommended wines: Blanco Encorpado and good acidity, such as CVNE Monopole 95 ($15.50) or Conde de Valdemar 96 ($19.50)
