Branzino al forno with verdure all'aceto

Ingredients for 4 servings:

• 1,500 g fish (sea bass), whole fish
• 200 g mixed vegetables, e.g. shallots, carrots, broccoli
• n. B. porcini mushrooms
• 80 ml apple cider vinegar
• 80 g chestnut(s)
• 20 ml olive oil
• 160 ml water, hot
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Oven-baked sea bass with pickled vegetables

Clean the vegetables. Cut the porcini mushrooms, carrots, and broccoli into small pieces. Place all the vegetables, except the broccoli, in a bowl. Bring apple cider vinegar, 80 ml water, and olive oil to a boil, then pour over the vegetables and let it simmer for about 4 hours. Then add the broccoli pieces and set aside. In the meantime, clean the sea bass, rub it inside and out with a little olive oil, salt, and pepper, and cook in an oven preheated to 180 degrees Celsius for about 30 minutes. Pass the cooked chestnuts with 80 ml hot water, 1 tablespoon olive oil, a little salt, and pepper to make a thick sauce. Arrange the finished fish on a warm platter with the vinegar and vegetables, pour the sauce into a sauceboat, and serve warm. 150 kcal per serving.