Gratinated Cuttlefish and Shrimp is a tasty and quick fish main course to prepare.
Perfect for the Christmas holidays, but also for a dinner with friends, in a few steps you will prepare a flavorful main course with an intense lemon aroma.
To prepare the gratinated cuttlefish and shrimp, you will need a few ingredients and will bring to the table a main course that will make your mouth water! 😛
In the recipe, I used cleaned and frozen fish. Having little time, I find this solution convenient for me, but you opt for fresh fish.
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lb cleaned cuttlefish
- 12 oz cleaned shrimp
- 2/3 cup breadcrumb
- 1 organic lemon
- to taste parsley
- to taste garlic powder
- to taste extra virgin olive oil
- to taste salt
Steps
If, like me, you use frozen fish, take it out beforehand to defrost, rinse the fish under water and pat dry with paper towels.
Shell the shrimp, leaving the tail end.
Grate the zest of the organic lemon and then squeeze the juice.
Add parsley to the breadcrumb; I used dried parsley.
Season the fish with salt and garlic powder.
Cover the baking tray with parchment paper and pour some extra virgin olive oil on top, distributing it with a kitchen brush.
Dip the cuttlefish and shrimp in lemon juice and then in the breadcrumb.
Place the fish on the oven tray and sprinkle lemon zest over it.
Finish with a drizzle of oil.
Bake at 392°F for 30 minutes.
Gratinated cuttlefish and shrimp, perfectly golden, crispy on the outside, soft, and fleshy on the inside.
