Main course
Angler Fish braised in a jar with Zucchi 100% Italian Sustainable EVOO
4
people
15′
(cooking time)
20′
(total time)
Difficulty
Easy
Ingredients
Angler Fish Fillets | 400 g |
Seasonal Vegetables (double-podded broad beans, carrots, spring onions or other vegetables of your choice) | 400 g |
Lemon | 1 |
White Wine | 1 glass |
Garlic | 1 clove |
Rosemary | 1 bunch |
Sage | 1 bunch |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
Salt and Black Pepper | to taste |
Instructions
Chop the sage, the rosemary, a peeled clove of garlic and the rind of a lemon finely and transfer them to a small bowl. Add the Zucchi 100% Italian Sustainable extra virgin olive oil, the lemon juice and the white wine. Stir thoroughly and set aside temporarily.
Prepare the vegetables: wash and peel them and cut them all more or less to the same size.
Remove the central bone from the angler fish fillets and dice the flesh. Place the pieces of fish in 4 glass jars with airtight lids and add salt and part of the seasoning prepared earlier. Place the prepared vegetables on top and season them with the rest of the marinade, and add salt and pepper.
Seal the jars thoroughly and place them in a saucepan just large enough to take them. Pour hot water into the pan until it is about 2/3 up the jars, cover the pan and bring to the boil over strong heat. Turn down the heat and cook for about 10 minutes.
Remove the jars from the water wearing an oven glove, and leave them to stand upside down for a couple of minutes to distribute the liquid which has gathered on the bottom and spread the flavour to the vegetables. Dry the jars thoroughly, place on napkins on individual plates and serve.
As soon as the jars are opened, complete with a dribble of Zucchi 100% Italian Sustainable EVOO or Zucchi Chilli flavoured extra virgin olive oil and serve at once.
Prepare the vegetables: wash and peel them and cut them all more or less to the same size.
Remove the central bone from the angler fish fillets and dice the flesh. Place the pieces of fish in 4 glass jars with airtight lids and add salt and part of the seasoning prepared earlier. Place the prepared vegetables on top and season them with the rest of the marinade, and add salt and pepper.
Seal the jars thoroughly and place them in a saucepan just large enough to take them. Pour hot water into the pan until it is about 2/3 up the jars, cover the pan and bring to the boil over strong heat. Turn down the heat and cook for about 10 minutes.
Remove the jars from the water wearing an oven glove, and leave them to stand upside down for a couple of minutes to distribute the liquid which has gathered on the bottom and spread the flavour to the vegetables. Dry the jars thoroughly, place on napkins on individual plates and serve.
As soon as the jars are opened, complete with a dribble of Zucchi 100% Italian Sustainable EVOO or Zucchi Chilli flavoured extra virgin olive oil and serve at once.
