Simple and healthy recipes como el calabacín relleno de merluza y espárragos trigueros que os proponemos nos llaman siempre la atención en Bezzia. A veces olvidamos que utilizando productos habituales es posible crear recetas tan interesantes como esta.
The zucchini stuffed with hake with asparagus they only have one "but": the processing time. It is not a quick recipe that we can improvise in 20 minutes; but it doesn't take much work either. The one that works the most in this recipe is the oven. Do you dare to try it?
Time: 1h15min
Difficulty: easy
Servings: 2
Ingredients
- 1 large zucchini
- Sal Island
- Pepper
- Olive oil
- Fresh thyme
- Fresh rosemary
- 1 small red onion, minced
- 1 hake fillet / loin
- 10 wild asparagus
Step by step
- Wash the zucchini well, cut it in half crosswise and place both halves on a cookie sheet. With a sharp knife, make a few cross cuts on the pulp, trying not to cut the skin.
- Put a little salt and ground black pepper on them, and put a few fresh thyme sprigs above. To finish, water with a drizzle of virgin olive oil.
- Put them in the oven preheated to 180 degrees and bake until soft, between 35 and 50 minutes.
- Once soft, remove them from the oven and let them warm. Then, remove the pulp with a spoon and set it aside.
- Put in a pan 2 tablespoons of virgin olive oil and the chopped onion. Season and sauté for a couple of minutes.
- Then incorporates 4 asparagus Chopped asparagus, shredded hake and zucchini pulp and cook for 2-3 more minutes.
- Rectify the salt point and stuff the zucchini with the mixture. Garnish with the remaining asparagus and serve.