Ingredients
- 2 medium redfish
- 2 large carrots, cut into large pieces
- 1 onion, quartered
- 2 potatoes, quartered
- 1 zucchini, quartered
- 1 bunch of celery
- Salt
- Olive oil
- Mayonnaise
Preparation
- Clean and wash the vegetables thoroughly, then place them in a pot.
- Clean the fish by removing the scales and gutting them, then place them in a food-safe mesh bag and set them on top of the vegetables in the pot.
- Add olive oil and enough water to cover the ingredients. Boil over medium heat until both the vegetables and fish are tender.
- When cooked, remove the fish, place in a bowl, and carefully remove all bones.
- Using a slotted spoon, transfer the vegetables to a serving platter. Arrange the cleaned fish on top of the vegetables.
- Drizzle with lemon juice and a little extra olive oil, then top with a spoonful of mayonnaise.
Serve warm for a comforting dish that’s light yet flavorful, capturing the essence of fresh ingredients and the simplicity of Mediterranean cooking. Enjoy!
