Stewed palombo with herbs, a simple and tasty recipe perfect for baking in the oven in very little time. You can choose whatever aromatic herbs you prefer. In my case I used fennel fronds and parsley, but feel free to pick your favorites. Palombo is a fish belonging to the shark family (harmless to humans), common in the Mediterranean and Atlantic. It has tender, flavorful white flesh without bones. It’s a lean meat, rich in protein and very digestible, and it’s very easy to use in the kitchen, especially stewed. Below I leave you some ideas for cooking it, while under the full step-by-step recipe I will answer the most common questions on this topic.
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lb palombo
- 1 lemon
- 4 1/2 tbsp extra virgin olive oil
- to taste fine salt
- 1 bunch parsley
- 1 bunch fennel fronds
Tools
- 1 Bowl
- 1 Baking dish
- 1 Knife
- 1 Cutting board
- 1 Fork
Steps
To make Stewed Palombo with Herbs, first pour the extra virgin olive oil and the squeezed lemon into a large bowl. Add the chopped herbs, not too finely. Then add salt to taste. Mix well.
Immerse the palombo, cut into slices about 3/4 inch thick, letting the fish absorb the flavors on both sides. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes. After this time, transfer everything from the bowl into a baking dish.
Bake in a preheated convection oven at 356°F for 20-25 minutes, turning the palombo halfway through. I recommend cooking the fish in the middle of the oven so it doesn’t dry out. You can serve the fish at the table with a simple salad of cherry tomatoes and lettuce.
You can also marinate the fish for a longer time before cooking. In that case I always recommend keeping it refrigerated and turning it occasionally.
FAQ (Questions and Answers)
Can I cook it in an air fryer?
Yes, but choose a suitable container to avoid losing the fish’s marinade, which is fundamental in this recipe and for cooking. I also recommend lowering the temperature and cooking time slightly. In this case try 338°F for 15 minutes, extending the time only if necessary.
