Ingredients- 12 red gurnard filets (it works with any kind of white fish filet) - bread crumbs - fresh basil - 30 cherry tomatoes - olive oil - salt
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Heat the oven at 180°C (360F). Wash and chop the fresh basil. In a plate mix the bread crumbs with the basil and add olive oil. |
Don't put too much oil! You need some tablespoons to mix the bread crumbs, then bread the first fish filet; the bread crumbs should attach on it easily. If not, add more oilve oil. In a oven pan spread 2 tablespoons of olive oil. |
Bread the fish filets on both sides and place them in a oven pan, with the skin side facing the bottom. Add 2 tablespoons of olive oil on top of the filets. |
Wrap the pan and cook the fish in the oven for 20 min at 180°C (360F). In the meanwhile, cut the cherry tomatoes and add a pinch of salt. |
After 20 min add the tomatoes and cook for other 5 to 10 min without cover. Be sure they don't become too dry. |
When they get some tan they are ready. Serve warm. |
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