Redfish with thyme
Instructions
Eviscerated fish and cannoli with chopped thyme, salt and pepper.
Sprinkle some of this mixture on the bottom of a baking dish.
Settle the fish, sprinkle the pretzels and pepateli, toss with emulsified oil with the lemon juice.
Bake in oven at 180 degrees for 20-30 minutes, bathing them with their sauce.
In a bowl mix the butter with the olive oil water, de-boned and pass through a sieve.
Serve with fish.
Accompanying wines: Sauvignon DOC Lison-Pramaggiore, Bolgheri DOC Bianco, Sauvignon DOC Castel Del Monte.
