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Instructions
Wash, gut, scale and dry an orata of 1200 g weight.
Rub with salt and pepper on the outside and inside, grease with a little oil and cook in the oven for 30 minutes at 100 degrees.
Meanwhile, saute in 1/2 glass of 1000 g of tomato oil, 1000 g of chopped red peppers and 500 g of sliced onion, sweet flame, until the peppers are tender.
Add salt, pepper, and sprinkle with 1 cup of white wine, let it soften and sprinkle with this cooked fish sauce when serving.
Ingredients and dosing for 4 persons
- 1 gilthead of 1200 g
- Salt
- Pepper
- Olive oil
- 1000 g of tomatoes into pieces
- 1000 g of red peppers diced
- 500 g of sliced onion
- 1 glass white wine