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Apulian snapper

Apulian snapper

Apulian snapper

Chef: Massimiliano Mariola
Difficulty: Average
Time: 30 min of preparation, 40 min of cooking
Type of Cooking: Baked
Doses for: 4 People

Ingredients for Apulian snapper

1 fresh red snapper weighing about 1 kg
800 g of yellow and compact potatoes
70 g of grated pecorino cheese
3 tablespoons of extra virgin olive oil
2 cloves of garlic
salt and pepper


Peel the potatoes and cut them into 3 mm thick slices. Rinse them several times and dry them in a tea towel. With the appropriate tool or with the blade of a knife, clean the red snapper from the scales. Also remove the gills and, with sturdy scissors, cut the fins all around then empty the fish after making a cut from the head to the anal opening. Wash it under running water, dry it and flavor it with salt and pepper also internally. Peel the garlic cloves and finely chop them with a handful of parsley.

Pour half of the oil on the bottom of an oval baking dish slightly larger than the snapper and distribute half of the chopped parsley. Cover with half of the potatoes, salt and sprinkle with half of the pecorino. Place the fish on the potatoes, sprinkle it with the rest of the parsley and pecorino and cover it completely with the other half of the potatoes. Season them with salt and pepper, sprinkle them with oil and put the dish in the oven previously heated to 200 °. Leave to cook for about 40 minutes and, if the potatoes tend to burn, cover the dish with aluminum foil for the last ten minutes. Serve hot in the same cooking container.

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