La situazione meteorologica, consiglierebbe al nostro stomaco una bella polenta fumante oppure una calda zuppa corroborante...nonchè un bollito misto senza eguali, ma io ho bisogno di mare, di sole, di colore!
Le orate sul banco del pesce mi facevano l'occhiolino e io non so resistere a questi richiami visivi. Mentre le osservo mi chiedo come le cucinerò e, senza pensarci troppo, ecco che pago alla cassa e me le porto a casa insieme ad un chilo di vongole veraci; fuori nevica neanche fossimo a Cortina. 
Due spaghetti con le vongole not have them removed, then no, these beautiful sea bream baked, with many colors and scents. A remnant of the sea in this gray, flat, snowy plains. 
4 bream from portion
pizzuttelli 10 cherry tomatoes 1 large carrot
- 2 stalks of celery
- 1 / 2 red onion
- 1 / 2 bell pepper Red
- 1 bunch of parsley
-
salt - extra virgin olive oil 2 bay leaves
- 1 / 2 cup dry white wine
- Eviscerate, sea bream, scaled and washed well. Pat dry and slit on one side, with three or four diagonal cuts. Salt the inside and allinatele on a baking tray lined with parchment paper. Slowly moisten with white wine. Turn on the oven and bring to 200 degrees. net all the vegetables, cut into two
- tomatoes and distribute them around the bream, salted. Finely chop the parsley and place in a bowl. Brunoise Cut carrot, celery, onion and pepper and add to the parsley. Salt the vegetables and sprinkle with a tablespoon of extra virgin olive oil. Toss in the bowl and then spread it all over and around the sea bream. Chop up the leaves bay leaves (preferably a little dry) and place it among the fishes. Bake and cook 20/25 min. about (when the fish is cooked, the eye becomes covered with a white coating). Filleted and served with vegetables in hot dishes, which will remain a little crunchy and the sauce.
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