Tasty baked scorpionfish with olives and cherry tomatoes: a recipe that is a real pleasure for the palate!
The tasty baked scorpionfish, enriched with juicy red and yellow cherry tomatoes and black olives, is a recipe that brings all the freshness of Mediterranean cuisine to the table.
Easy to prepare, this dish is ideal for anyone looking for a tasty and delicious idea for lunch or dinner. Despite the few ingredients, the result is surprising, perfect to enhance the flavor of the fish and make every bite a true pleasure.
In the end, when you have important and flavorful raw materials, as in the case of scorpionfish, the so-called ugly but good fish, it’s useless to overload the recipe with too many flavors!
So, in this case, after cleaning the fish (an operation I recommend having done at the fish market, because the spines of the dorsal fin, large and robust, in addition to containing venomous glands, are really difficult to cut; and then it must also be scaled), season it in the baking dish with the tomatoes, olives, and a few other ingredients and bake for at least 40 minutes, although of course, it depends on the size.
Shall we go into the kitchen to prepare this tasty recipe? But first, always take a look at the other interesting recipes and don’t forget to read the tips too.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Expensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 659.61 (Kcal)
- Carbohydrates 30.12 (g) of which sugars 8.04 (g)
- Proteins 73.42 (g)
- Fat 28.20 (g) of which saturated 4.46 (g)of which unsaturated 1.67 (g)
- Fibers 4.16 (g)
- Sodium 398.12 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.7 lbs scorpionfish
- 1.2 oz pitted peranzana olives
- 2 cups cherry tomatoes (red and yellow)
- parsley
- fine salt
- extra virgin olive oil (to taste)
- 1 glass water
Steps
The scorpionfish is a fish caught with a hook, not a farmed fish, so you will never find two scorpionfish of the same weight; for this reason, cooking times refer to the weight of the one I cooked.
Wash and cut the 2 cherry tomatoes and then combine them in a bowl with salt, chopped parsley, and black olives.
Add the oil and mix.
Cover the bowl with food wrap and let everything marinate for 20 minutes.
Lightly oil the baking dish that will go in the oven, place the scorpionfish in the center, and the seasoned cherry tomatoes on the sides with all the juice.
Add the water.
Pour some oil over the fish and the cherry tomatoes and bake in a preheated oven at 356°F, covered with aluminum foil, for at least 40 minutes. Transfer the fish to a platter with all the seasoning and serve.
