The baked fish with herbs is a very tasty fish main course.
For the preparation of my easy and quick fish main course, I used the chestnut fish, similar to a large sea bream and indeed called “bastard sea bream“.
The chestnut fish is also known as occhione or rondanino or moonfish.
The chestnut fish is a cheap fish with soft and delicate flesh, appreciated when baked.
I cooked my baked chestnut fish with herbs.
Once cooked, it is easy to clean.
If you can’t find it at the fish market, you can replicate the recipe with other fish fillets [from sea bream to sea bass] or in steaks [from swordfish to salmon to tuna].
The baked fish with herbs is perfect as a fish main course for many people.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 1 chestnut fish (or other fish fillets or steaks)
- 0.42 cup white wine
- 1 vegetable bouillon cube (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
- 1 clove aglione (or garlic powder)
- 4 parsley stalks
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- 1 Baking Tray 10×11.4 in
- 1 parchment paper sheet
- 1 Glass graduated
Preparation
For my quick and economical fish main course, I used the chestnut fish or “bastard sea bream“.
If you can’t find it at the fish market, you can replicate the recipe with other fish fillets [from sea bream to sea bass] or in steaks [from swordfish to salmon to tuna].
I recommend buying the fish from your trusted fishmonger and asking for it already gutted and:
• in the case of chestnut fish, also skinned;
• in the case of fish fillets, such as sea bream or sea bass, already filleted and scaled.Rinse the fish under running water, let it drain, and pat the residual water with kitchen paper towels.
Take the fish out of the fridge at least half an hour before cooking.
Line a baking tray with a sheet of parchment paper.
Place the fish or fishes on the baking tray.
In a measuring glass pour:
• 0.42 cup white wine;
• a homemade vegetable bouillon cube;
• a pinch of salt;
• a pinch of pepper;
• parsley;
• aglione [half a clove or sliced into slivers];
and emulsify.Add a few parsley stalks and drizzle with the emulsion.
If you are also preparing for children and prefer not to cook with wine, you can use lemon juice or orange juice.
Briefly preheat the oven.
Bake at 392° F in a fan oven for 20 minutes, making sure to remove the tray halfway through cooking and baste the fish with its aromatic juice.
Gently remove the fish and transfer it to a plate to fillet and debone it.
If you are also preparing for children, pay particular attention.
Pour the aromatic juice into a glass or bowl and set aside.Plate it.
Grind a little more pepper, add some parsley, and drizzle with the aromatic juice and a drizzle of oil.
Your baked fish with herbs is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes. Here you will find dedicated recipes.
Remember:
• Start the meal with a generous portion of vegetables [raw or cooked];
• A balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• Always prepare it in respect of the proportions and combinations indicated in your dietary plan.
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