INGREDIENTS

• 3 (7 THALASSES) redfish
• 1 kg of potatoes cut into large pieces
• 2 dried onions, finely chopped
• 1 clove of garlic, finely chopped
• 300 g red pepper pulp
• 150 g red wine
• ½ bunch of parsley, finely chopped
• 50 g extra virgin olive oil
• 5 g salt
• 5 g pepper
• lemon juice (from 1 lemon)

METHOD

Wash the redfish and remove the scales and giblets. Season with salt and pour the lemon juice over them.

Continue preparing the sauce by putting the olive oil in a saucepan to heat up.

Add the onion and garlic to sauté. Add the wine and wait for the alcohol to evaporate.

Then add the red pepper puree, parsley, salt and pepper and let the sauce cook for about 15 minutes.

Finally, place the redfish and potatoes on a baking tray and pour the sauce over them.

Bake in the oven at 200oC for about 1 hour.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)