Roasted Amberjack Salad Recipe
Elegant and understated, Roberto Petza's amberjack recipe features a delicate vegetable sauce made from fennel, radish, carrot spring onion and fresh herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Oven
- Baking sheet
Ingredients
- 4 amberjack fillets, each weighing 120g
- olive oil
- salt
- pepper
- 1kg tomatoes
- 2 radishes
- 2 spring onions
- 2 carrots
- 1 fennel
- 400ml of orange juice
- 3 tbsp of olive oil
- 4 sprigs of marjoram, leaves picked
- 8 basil leaves
- 30g of almonds
- 1 orange, divided into segments
- wild fennel
- marjoram
- nasturtium leaves
- fleur de sel
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