Baked scorpionfish is a light, healthy and fragrant autumn fish main course. Even frozen scorpionfish, if headed, gutted and scaled, gives excellent results: oven cooking enhances the firm flesh and strong flavor of the fish with just a few steps.
Step 1 of 8: Defrost the scorpionfish if it is frozen, then rinse it under running water.
Step 2 of 8: Clean the yellow pumpkin, cut it into wedges and then into chunks; peel the potatoes and cut them into chunks.
Step 3 of 8: Blanch the pumpkin and potatoes in boiling water for 15 minutes.
Step 4 of 8: Grease a baking tray with extra virgin olive oil and place the scorpionfish on it.
Step 5 of 8: Distribute the pitted black olives, pine nuts, capers and the pumpkin with the potatoes around the fish in the tray.
Step 6 of 8: Pour the glass of white wine over the fish, add salt and a drizzle of extra virgin olive oil.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish
Step 7 of 8: Cook in a preheated oven at 200°C for about 20 minutes.
Step 8 of 8: Serve hot, accompanied by a glass of white wine.
| Average values | Per serving670 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,396 kJ573 kcal | 358 kJ86 kcal |
| Fat | 11.25 g | 1.68 g |
| of which saturated fatty acids | 2.21 g | 0.33 g |
| Carbohydrates | 16.47 g | 2.46 g |
| of which sugars | 0.87 g | 0.13 g |
| Fibre | 2.61 g | 0.39 g |
| Protein | 93.73 g | 14 g |
| Salt | 1.74 g | 0.26 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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