Roasted black corner by Laurent Mariotte

Ingredients

For 6 servings

• •1 kg 1 kg of place black tail
• •4 4 horny green peppers or 3 classic green peppers
• •2 2 sweet onions
• •4 gousse 4 cloves of garlic
• •5 cl 5 cl of white alcohol vinegar
• •olive oil
• •fine grey salt
• •mill pepper

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.