Braised snapper
Instructions
Eviscerate and wash the fish.
Chop a carrot, half an onion and a stick of celery.
Spread the mixture in a baking Tin, lay above the whole snapper or trance, adjust salt and pepper.
Season with a little oil, pour the wine and then a lot of enough water to almost cover the fish.
Bring to a boil on the stove, then passed the Pan in preheated oven at 180 degrees and complete cooking (15 minutes calculating about every 500 g) thick spraying the fish with the sauce.
The accompanying wine: Colli Berici DOC Garganega, Vernaccia Di San Gimignano DOCG, IGT Sicilia White Crow.
Ingredients and dosing for 4 persons
- 1 cod from 1000 g
- 2 glasses of white wine
- 1 onion
- 1 carrot
- 1 costa of celery
- Little of olive oil
- Salt
- Pepper