Hoy traemos una receta muy sana y a la vez nutritiva pues la merluza, al ser pescado blanco, es un alimento que apenas aporta grasas.

Es ideal para las dietas bajas en grasas, así como para personas que tienen niveles altos de colesterol.

La merluza es sin duda un alimento rico en proteínas de buena calidad. Para no caer en la rutina y cocinar siempre un mismo producto de la misma manera, hoy os mostramos esta receta que con los colores de las frutas, ¡seguro que no pasa desapercibida!

Las verduras las puedes coger de nuestro original frutero FRUITWALL por supuesto 🙂 Que te parece como lo hemos decorado hoy para nuestra receta?

Pues mira! me interesaría saber más sobre FRUITWALL! Voy a ver que explican.

Yo tambien quiero un FRUITWALL! Ya se hasta donde colgarlo 🙂

INGREDIENTES

  • Merluza en rodajas
  • 3 patatas pequeñas
  • 1 cebolla pequeña
  • 1 limón grande
  • 1 naranja grande
  • Aceite de oliva virgen extra (AOVE)
  • Perejil y sal

PREPARACIÓN

Empezaremos lavando bien las patatas para luego pelarlas y cortarlas a rodajas.

En una sartén echaremos un buen chorro de aceite de oliva virgen extra (AOVE) para que cojan un punto dorado.

Podríamos añadirlas directamente al horno, pero si les damos un toque con la sartén, evitaremos que se nos quemen.

En una bandeja apta para el horno, volvemos a echar un chorro de AOVE y colocamos las patatas cubriendo toda la base de la bandeja.

Ahora toca dorar la cebolla, podemos usar la misma sartén en la que hemos freído las patatas.

La cebolla es un complemento ideal para este plato pues su sabor es fantástico junto al de las patatas y un buen aceite de oliva.

Cuando tengamos la cebolla pochada y a la vez, con su toque dorado, la esparciremos encima de las patatas.

Es la hora de darle color a la receta así que, debemos lavar muy bien las naranjas y los limones para quitar cualquier resto no apto para ingesta y, cortarlas en rodajas para colocarlas a lo largo de toda la bandeja.

Para finalizar, iremos colocando todos los trozos de merluza en el centro de la bandeja.

Añadimos sal al gusto, un poco de perejil y otro chorro de AOVE bien abundante. Hornearemos durante 45-50 minutos a 180ª. Para los amantes del limón, gusta mucho exprimir uno encima de la merluza.
Buen provecho!

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