Unditar la cuptor cu cartofi si sos de lamaie – pestele care aduce a homar, dar se gateste simplu, acasa!Exista pesti care surprind de la prima imbucatura. Nu prin complicatie, ci prin gust. Unditarul este unul dintre ei – un peste mai putin cunoscut, dar extrem de interesant, cu o carne ferma, alba, delicata, care aduce surprinzator de mult cu textura homarului. Tocmai de aceea este atat de apreciat de cei care il descopera: fin, usor dulceag, fara gust pregnant de peste si foarte versatil in bucatarie. Este genul de peste care nu are nevoie de multe artificii. Gatit simplu, la cuptor, alaturi de legume bune si un sos proaspat, unditarul isi arata adevarata valoare. In reteta de astazi, l-am combinat cu cartofi taiati foarte subtire, aproape ca niste chipsuri, rosii cherry coapte si un sos verde de patrunjel, usturoi si lamaie, fresh si echilibrat. Rezultatul? O masa completa, sanatoasa si extrem de gustoasa, perfecta pentru pranz sau cina.

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INGREDIENTE (pentru 2 persoane)

Pentru peste si garnitura:

• 1 peste unditar eviscerat
• 3 linguri ulei de masline
• 6 cartofi
• 200 g rosii cherry
• 1 lingurita mix de condimente italiene
• sare

Pentru sosul verde:

• 2 catei de usturoi
• 8 fire patrunjel verde
• sucul de la 1/2 lamaie
• 50 ml apa minerala

Spalam bine pestele unditar si il stergem cu servete absorbante. Il presaram cu sare si il pastram la rece pana cand pregatim legumele.

Curatam cartofii si ii taiem in felii foarte subtiri, ideal cu ajutorul unei mandolin. Ii lasam cateva minute in apa rece, apoi ii scurgem si ii zvantam foarte bine.

Intr-o forma termorezistenta, unsa cu o lingura de ulei de masline, asezam cartofii. Ii presaram cu sare, mixul de condimente italiene si inca o lingura de ulei de masline. Amestecam bine si introducem tava in cuptorul preincalzit la 180°C, pentru 30 de minute.

Scoatem tava din cuptor, asezam pestele unditar peste cartofi si adaugam rosiile cherry. Presaram pestele cu putin mix de condimente italiene, stropim cu ultima lingura de ulei de masline si introducem din nou tava in cuptor pentru inca 30 de minute, pana cand pestele este gatit, iar legumele frumos rumenite.

Intre timp, pregatim sosul. Punem in blender usturoiul, patrunjelul verde, sucul de lamaie si apa minerala. Mixam pana obtinem un sos verde, fin, aromat si foarte fresh.

Servim unditarul la cuptor alaturi de cartofii crocanti si rosiile coapte, stropind totul cu sosul verde de lamaie si patrunjel. Este un preparat care nu are nevoie de nimic in plus – doar de timp, pofta si, eventual, un pahar de vin alb rece.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Unditar la cuptor cu cartofi si sos de lamaie, iti recomandam sa descoperi si alte preparate savuroase, inspiratie la fix pentru momentele in care vrei confort si gust autentic:

English version

Oven-Baked Wreckfish with Potatoes and Lemon Sauce

Oven-baked wreckfish with potatoes and lemon sauce – the fish that tastes like lobster, but is easy to cook at home! There are fish that surprise you from the very first bite. Not because they are complicated, but because of their flavor. Wreckfish is one of them – a lesser-known yet truly special fish, with firm, white, delicate flesh that remarkably resembles the texture of lobster. This is exactly why it is so appreciated by those who discover it: refined, slightly sweet, without an overpowering fishy taste, and extremely versatile in the kitchen. Wreckfish is the kind of fish that doesn’t need many tricks. Simply baked in the oven, paired with good vegetables and a fresh sauce, it truly shows its value. In today’s recipe, we combined it with very thinly sliced potatoes, almost like chips, roasted cherry tomatoes, and a fresh green sauce made with parsley, garlic, and lemon. The result? A complete, healthy, and incredibly flavorful meal, perfect for lunch or dinner.

INGREDIENTS (for 2 servings)

For the fish and side:

• 1 whole wreckfish, cleaned
• salt
• 3 tablespoons olive oil
• 6 potatoes
• 200 g cherry tomatoes
• 1 teaspoon Italian seasoning

For the green sauce:

• 2 garlic cloves
• 8 sprigs fresh parsley
• juice of 1/2 lemon
• 50 ml sparkling water

We thoroughly wash the wreckfish and pat it dry with paper towels. Season it with salt and keep it refrigerated while preparing the vegetables.

Peel the potatoes and slice them very thinly, ideally using a mandoline. Let them sit in cold water for a few minutes, then drain and dry them very well.

Place the potatoes in a heatproof baking dish greased with one tablespoon of olive oil. Season with salt, the Italian seasoning, and add another tablespoon of olive oil. Mix well and bake in a preheated oven at 180°C (356°F) for 30 minutes.

Remove the dish from the oven, place the wreckfish on top of the potatoes, and add the cherry tomatoes. Sprinkle the fish with a little more Italian seasoning, drizzle with the remaining tablespoon of olive oil, and return the dish to the oven for another 30 minutes, until the fish is fully cooked and the vegetables are beautifully golden.

Meanwhile, prepare the sauce. Add the garlic, parsley, lemon juice, and sparkling water to a blender and blend until you obtain a smooth, aromatic, vibrant green sauce.

Serve the oven-baked wreckfish alongside the crispy potatoes and roasted cherry tomatoes, generously drizzled with the lemon and parsley green sauce. This is a dish that needs nothing more – just time, appetite, and maybe a glass of chilled white wine.

If you enjoyed this Oven-Baked Wreckfish with Potatoes and Lemon Sauce, we invite you to explore more delicious recipes – inspiration at its best for moments when you crave comfort and authentic flavor: Sea Bass with Roasted Vegetables, Pulpo a la gallega or Oven Baked Sea Bream with Vegetables.

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