Marinated sprats

Name: Marinated sprats
Ingredients: 10 sprats; 4 tablespoons extra-virgin olive oil; 2 tablespoons Kotányi white wine balsamic vinegar; 1/8 teaspoon salt

Fish - Marinated sprats by Ariadna H. - Recipia

White wine balsamic vinegar sets the tone for marinated sprats: the fish browns in the oven, then sits in oil and vinegar in a light marinade. I choose sprats of a similar size and arrange them in a single layer, since the smaller ones brown faster; when I transfer them to the dish, I keep them whole and handle them gently. Prep: 10 minutes. Cook: 15 minutes. Rest: 3 hours and 20 minutes. Total time: 3 hours and 45 minutes. Servings: 2. About 390 kcal and 15 g of protein per serving.

Ingredients

10 sprats
4 tablespoons extra-virgin olive oil
2 tablespoons Kotányi white wine balsamic vinegar
1/8 teaspoon salt

Preparation

1. Preheat the oven to 200°C. Pat the sprats dry with paper towels and arrange them in a single layer on a baking sheet lined with parchment paper. 2. Bake for 15 minutes, until browned. 3. Let them cool for 20 minutes. Put them in a dish and toss with 4 tablespoons of olive oil, 2 tablespoons of white wine balsamic vinegar and 1/8 teaspoon of salt. 4. Cover the dish and refrigerate the sprats for at least 3 hours. If you have time, leave them overnight.

Notes

Size makes a slight difference to the baking time: if the sprats are larger than usual, check them after 15 minutes and leave them in a little longer, until they’re browned near the head too. When buying them, choose whole fish with shiny skin and a clean, mild smell; very small ones break easily when you move them. If using frozen sprats, thaw them completely and pat them dry well, since surface moisture keeps them from browning. Olive oil can turn cloudy or firm up in the fridge, so leave the dish on the counter for a few minutes before serving. I serve them on slices of dark bread. In a covered container in the fridge, with the fish submerged in the marinade, they keep for up to 3 days. If you don’t have white wine balsamic vinegar, use the same amount of white wine vinegar; the flavor will be less sweet and sharper. This dish contains fish.