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.
Defrost the scorpionfish if it is frozen, then rinse it under running water.
Clean the yellow pumpkin, cut it into wedges and then into chunks; peel the potatoes and cut them into chunks.
Blanch the pumpkin and potatoes in boiling water for 15 minutes.
Grease a baking tray with extra virgin olive oil and place the scorpionfish on it.
Distribute the pitted black olives, pine nuts, capers and the pumpkin with the potatoes around the fish in the tray.
Pour the glass of white wine over the fish, add salt and a drizzle of extra virgin olive oil.
Cook in a preheated oven at 200°C for about 20 minutes.
Serve hot, accompanied by a glass of white wine.
Baking tray
Pot for blanching
Knife and cutting board
Keep refrigerated for up to 24 hours
Ideal recipe for seafood lunches or dinners. If using frozen scorpionfish, remember to defrost and rinse them before preparing.
Italia
| Energy (kcal) | 85.55 |
| Carbohydrates (g) | 2.48 |
| of which Sugars (g) | 0.14 |
| Fat (g) | 1.68 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 14 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.26 |
