Do you have dinner guests who love fish dishes? Don’t you want to spend a lot? Have you decided to prepare a light dish because of hot summer of these days? Well, this is the recipe for you! The stingray is a fish that doesn’t cost a lot, it’s lean and it will allow you to amaze your guests being the main ingredient of a healthy and tasty dish. The tapenade replaces the simple black olives and it gives the dish a gourmet touch. If you want to flavor this delicate fish more, you can add a little grated ginger or you can follow the recipe to the letter!
Serves: 4
- 360 grams peeled and seedless cherry tomatoes
- 1.4 kg whole stingray
- 3 peeled garlic cloves
- Extra virgin olive oil
- Salt
- Ground Black pepper
- Basil leaves
- Leaves of parsley
- Some chive stalks
For the tapenade:
- 180 grams pitted black olives
- 1 anchovy fillet in oil
- Extra virgin olive oil
- Salted capers to taste
Method
Eviscerate and wash the stingray, cut it into pieces. Line a baking sheet with baking paper, place the fish and add the tomatoes cutted into pieces and all the other ingredients. Close with baking and then bake at 180° Celsius degrees for about 30 minutes (cooking time may vary depending on the size of the fish). Meanwhile chop coarsely all the ingredients for the tapenade in a food processor. So put aside.
Remove the fish from the oven, let it cool and put the pieces of tomato in a bowl. Remove the skin and cartilage of the stingray and set aside its meat. Now compose the dish: put a pastry ring on the plate, first insert the tomato, then the fish. Remove the metal ring and finish with a quenelle of tapenade, a dash of olive oil, freshly ground black pepper and the aromatic herbs already listed.