Roasted black corner by Laurent Mariotte

Method

1. 1

   Preheat the oven to 180°C.

2. 2

   Scrap, rinse and sponge the black tail. Season with salt, pepper over the entire surface and place the fish in the gratin dish.

3. 3

   Wash and remove the peduncle from the horny peppers. Thin in thin slices. Peel and slice the onions. Put it together in a bowl, season and stir together. Pour together in the gratin dish around the black tail. Water with a good fillet of olive oil.

4. 4

   Bake for 13 minutes.

5. 5

   Meanwhile, peel and slice garlic and brown in a saucepan with olive oil.

6. 6

   Deglaze with white alcohol vinegar.

7. 7

   Turn off the oven and let the cooking continue for 13 minutes.

8. 8

   At the exit of the oven, water the hake tail of the garlic-vinegar condiment. Enjoy immediately.

Reviews