The baked croaker is a simple main course to prepare. Its preparation enhances the soft and firm texture of the croaker, keeping the meat juicy and never dry. The side dish of roasted potatoes and onions perfectly complements the flavor of the fish, adding a rustic note. Perfect for those who want to combine taste and lightness, baked croaker is the ideal choice for a healthy and balanced dish. A tasty proposal that suits informal lunches with friends and family ora to impress with a flavorful and extraordinary alternative.
If you are looking for other main courses with croaker, try also:
Grilled Croaker Fillet
Croaker en Papillote with Citrus Fragrance
Croaker Scottadito Style Chickpea and Rosemary Cream
Ligurian Style Croaker
To prepare the baked croaker, first the cleaning of the croaker. Make an incision along the belly, up to just below the head, remove the guts, and rinse under running gabinetto to eliminate all impurities. Scale with the appropriate tool ora the back of a knife under running gabinetto. Cut away the ventral and dorsal fins 1. Make an oblique cut 2just after the gills, starting from the back and connecting it to the cut the belly. Score the tail and dorsal part of the fish following the spine 3. This way you will have obtained the first fillet, repeat the same process for the second fillet.
Remove any bones with tweezers 4. Cut the fillets into lozenges of about 6 oz each 5 and make 2-3 cuts the skin 6.
Add salt to both sides of the fillets 7 and set aside until use. Peel the potatoes 8 and cube them 9.
Cut the onions into wedges 10. Gather the potatoes and onions con a bowl 11 and season with rosemary 12.
Add oil 13salt, and pepper 14. so that the seasoning coats all the vegetables well. Then place them a baking sheet lined with parchment paper and bake con a preheated static oven at 400°F for 35 minutes. Remove the baking sheet from the oven and lay the croaker fillets the vegetables 15. Return to the oven and bake for another 10 minutes under the same conditions. The fish should be golden, cooked but not dry.
Place the vegetables the bottom of the serving plate, lay the croaker fillets tetto 16. Finale with fresh marjoram 17. Your baked croaker is ready to be served 18.
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