Un filetto di pesce delicato e succulento cotto al forno, che sprigiona il profumo di un'emulsione di olio extravergine di oliva, limone e prezzemolo. Accompagnato da un purè di patate soffice come una nuvola, arricchito da una nota burrosa e vellutata, e da verdure arrostite, croccanti e saporite, il piatto viene infine sublimato da una salsa alle erbe fresche, che completa con eleganza questo equilibrio di sapori e texture. Questo piatto, pur nella sua semplicità, racchiude tutta la raffinatezza di una preparazione studiata nei minimi dettagli, dove ogni elemento esalta il protagonista: il pesce.
0. Arrange the vegetables on a baking sheet lined with parchment paper. Season generously with extra virgin olive oil, salt, pepper and mix well with your hands so that the seasoning is evenly distributed.
1. Roast the vegetables in the preheated oven for about 25-30 minutes, turning them halfway through to ensure even browning. The vegetables should be tender but still slightly crunchy.
2. Meanwhile, bring a pot of salted water to the boil. Peel and cut the potatoes into similar-sized cubes, then cook for 15 to 20 minutes, until tender in the center.
3. Once cooked, drain the potatoes and pass them through a potato ricer directly into a clean pot. Add the butter and hot milk little by little, stirring constantly until you get a smooth and creamy consistency. Season with salt and white pepper, and cover the mash with a lid to keep it warm.
4. Reduce the oven temperature to 180°C. Season the fish fillets with extra virgin olive oil, salt, pepper, lemon juice and chopped parsley. Leave to marinate for 10 minutes so that they absorb the scent of lemon and herbs.
5. Place the fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, depending on the thickness of the fish. The fillet should be opaque and easily flaky with a fork, but not overcooked to maintain its juiciness.
6. In a small bowl, mix the extra virgin olive oil with the lemon juice, minced garlic, parsley and basil. Season with salt and pepper. This fresh sauce will add a bright and aromatic touch to the dish.
7. Complete the dish by adding the roasted vegetables next to the fish and puree, creating a nice contrast of colors. Finally, gently drizzle the fish with the fresh herb sauce and garnish with a few parsley leaves.
8. Let the fish rest out of the oven for a couple of minutes before serving. This will redistribute the juices inside the fillet, making it even more tender.
9. For an elegant visual touch, you can use a spoon to swirl the puree into a swirl, creating an eye-catching base that holds the fish fillet.
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30 minuti
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4
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.