Baked Bogue with Carrot, Potato, and Parsnip

Name: Baked Bogue with Carrot, Potato, and Parsnip
Yield: 2 Servings
Cuisine: Oven
Ingredients: 2 Parsnips, thinly sliced; 1 glass Vegetable Stock; 2 tbsp Olive Oil; 1 tsp Salt; 2 tbsp Olive Oil; 1 tsp Salt; ½ tsp ground Black Pepper; Fresh Herbs; 1 kg fresh Bogue; 2 tbsp Olive Oil; 1 tsp Salt; Juice from 1 Orange; 2 sprigs Fresh Rosemary, finely chopped

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Ingredients

Quantity:

	For the Vegetables
	2 Parsnips, thinly sliced
	1 glass Vegetable Stock
	2 tbsp Olive Oil
	1 tsp Salt
	2 tbsp Olive Oil
	1 tsp Salt
	½ tsp ground Black Pepper
	Fresh Herbs
	For the Bogue
	1 kg fresh Bogue
	2 tbsp Olive Oil
	1 tsp Salt
	Juice from 1 Orange
	2 sprigs Fresh Rosemary, finely chopped

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Baked Bogue with Carrot, Potato, and Parsnip

Features:

Cooking Methods:

Oven

Portions: 2
Εύκολη

Ingredients

For the Vegetables
2 Parsnips, thinly sliced
1 glass Vegetable Stock
2 tbsp Olive Oil
1 tsp Salt
2 tbsp Olive Oil
1 tsp Salt
½ tsp ground Black Pepper
Fresh Herbs
For the Bogue
1 kg fresh Bogue
2 tbsp Olive Oil
1 tsp Salt
Juice from 1 Orange
2 sprigs Fresh Rosemary, finely chopped

Instructions

In a baking tray, arrange the sliced vegetables in a circular pattern, alternating them until the surface of the dish is fully covered. Season with salt and pepper, pour in the vegetable stock, and drizzle with olive oil. Add the fresh herbs, cover with parchment paper and aluminum foil, and bake in a preheated oven at 180°C for 30 minutes.

Meanwhile, marinate the bogue with olive oil, salt, orange juice, and chopped rosemary, then set aside.

After 30 minutes, remove the vegetables from the oven and take off the foil and paper. Place the bogue fillets on top of the vegetables and return the dish to the oven. Bake for an additional 20 minutes.

Remove from the oven and serve hot.

This recipe can also be made with:
Red Snapper

Parrot fish
Small Codfish